In a large bowl toss together the lettuce, chickpeas, scallions, carrots and radishes.
In a small container add the sambal oloek, honey, oil, vinegar, and salt and pepper. Cover and shake to mix well. Pour the dressing over the salad and toss to coat the salad with the dressing.
Notes
I did serve salmon on the side (or served this on the side of salmon; semantics), but it still could easily qualify as a main course vegetarian salad. And today the leftover salmon will get chunked up and eaten right in the leftover salad.