Toast the hazelnuts and pinenuts by throwing them in a pan and dry-frying them for a minute or two. Be careful, they can burn really quickly.
Throw all the ingredients in a bowl. (You can put in as much or as little of each as you like. I generally don't put in too many chickpeas, as they can become overwhelming, and I also go easy on the sun-dried tomatoes. But that's just a matter of personal taste really.)
Mix some (preferably home-made) pesto with olive oil, add to the salad and toss really well.