Thaw frozen peas.

Soften butter.

Cook wild rice according to package directions.

Cook chickpeas (if not pre-cooked).

Oven roast radicchio leaves until crisp.

Puree thawed peas, half-and-half, and softened butter in a blender until smooth.

In a large bowl, combine cooked wild rice, cooked chickpeas, crumbled feta cheese, and Greek vinaigrette.

Spoon about 3 oz of pea puree onto each plate.

Top each serving with about 1-1/4 cups of the rice mixture.

Garnish each serving with 1/3 cup of oven roasted radicchio leaves and 1/3 cup of pea shoots.