Name: Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1/2 cup red wine vinegar; 2 tablespoons sugar; Kosher salt; 1 medium red onion, thinly sliced; 1 cup (8 ounces) sour cream; 1 cup buttermilk, plus more if needed; 1/4 cup mayonnaise; 3 tablespoons chopped fresh dill; 1 tablespoon hot sauce; 1 tablespoon Worcestershire sauce; 2 teaspoons garlic powder; 1 large clove garlic, grated; Kosher salt and freshly ground black pepper; 1 cup canola oil; 1 cup cooked chickpeas, drained, dried with a kitchen towel; 1/2 teaspoon paprika; Kosher salt and freshly ground black pepper; 2 small heads iceberg lettuce, outer layer and core removed, roughly chopped; Kosher salt and freshly ground black pepper; 4 scallions, very thinly sliced on a bias

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

On Tonight

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas

Onions:

Buttermilk Dressing:

Chickpeas:

Salad:

Special equipment:

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