Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas

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Onions:

1/2 cup red wine vinegar

2 tablespoons sugar

Kosher salt

1 medium red onion, thinly sliced

Buttermilk Dressing:

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

Chickpeas:

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

Salad:

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