Ingredients
Scale
For the Dressing:
- ⅓ cup olive oil
- ⅓ cup rice wine vinegar
- ⅔ cup carrots, peeled and chopped
- 2 tablespoons ginger, peeled and chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- Kosher salt and freshly ground black pepper
For the Salad:
- 1½ cups water
- 1 cup vinegar (white wine, red wine, or apple cider)
- ½ cup sugar
- 1 large onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1 15-ounce can of chickpeas, rinsed and drained
- 2 iceberg steaks, cut into 1½-inch slices
- Kosher salt and freshly ground black pepper
- 1 tablespoon parsley, chopped
- Lemon wedges, for serving
Instructions
- For the dressing: Add all of the ingredients into a blender and pulse until smooth. Season with salt and pepper to taste, then set aside.
- For the pickled onions: Add water, vinegar, sugar, and 2 tablespoons of salt to a medium pot. Heat over medium-high heat and bring to a simmer, mixing occasionally. Remove pot from heat and immediately add sliced onions. Let come to room temperature and transfer to an airtight container. Chill for at least 1 hour or up to a week.
- Heat 1 teaspoon of oil in a medium cast iron skillet over medium-high heat. Add chickpeas to the skillet and season with salt and pepper. Cook, stirring occasionally, until chickpeas are golden and crispy on all sides, 6-8 minutes. Transfer chickpeas to a paper towel-lined dish and set aside.
- Season both sides of the iceberg lettuce with salt. In the same cast iron skillet add another tablespoon of olive oil, and char one lettuce steak at a time, 2-3 minutes per side. Repeat with the second lettuce steak.
- Add charred lettuce to a serving dish, drizzle carrot-ginger dressing over top, then add crispy chickpeas, pickled onions, and parsley on top. Serve with lemon and enjoy.