1. Heat olive oil in a pan over medium-high heat.* Cut romaine and radicchio lengthwise into 4 pieces each. Using a pastry brush, coat sourdough and lettuces generously in olive oil. Season with salt and pepper.
2. Working in batches, lay bread and lettuces in pan and cook until charred on all sides, about 6 minutes.
3. To assemble salads, place grilled bread on a plate, top with a piece of romaine and radicchio, drizzle with carrot dressing and sprinkle with chickpeas.

1. Preheat oven to 425 F. Drain and rinse garbanzo beans. Pat dry and toss with tablespoon olive oil. Lay out on a parchment lined cookie sheet. Roast for 20 - 25 minutes, tossing every 10 minutes. Once beans are golden and crispy, remove from the oven and toss with cumin, sea salt, and black pepper.
2. Alternately, chickpeas can be cooked in a skillet over medium-high heat for 10 minutes then tossed with cumin, salt and pepper.

1. Heat olive oil in a skillet over medium-high heat. Remove skins from garlic cloves. Add carrots, red bell pepper, and whole garlic cloves to the skillet. Cook until veggies are charred and very soft, about 10 minutes.
2. Spoon carrot mixture and any olive oil left in pan into a high powered blender or food processor. Add harissa, salt and pepper, and 1/2 cup water to blender. Blend on high until dressing is very smooth, adding additional water to thin if necessary.
3. Dressing can be served at room temperature or warmed in a small saucepan if desired.

* Bread and lettuces can also be cooked on an outdoor grill.