Add sunflowers seeds to small, dry skillet. Toast over medium heat, stirring occasionally, until seeds are toasted around edges and smell fragrant.

Transfer seeds to bowl to cool.

Peel away and discard a layer or two of outer radicchio leaves if they look wilted or battered. Cut head of radicchio into quarters through root. Trim away root.

Cut each quarter crosswise into strips, 1- to 1 1/2-inches thick. Transfer to large mixing bowl.

Add olives, chickpeas and 3/4 cup cheese to bowl with radicchio.

Whisk together balsamic vinegar, olive oil, salt and pepper. Pour over salad and toss gently until ingredients are evenly coated. If cheese clumps together, break apart with spatula and stir in.

Let salad stand at least 10 minutes, or up to an hour.

Add additional salt and pepper, if desired. Serve salad on individual plates or one shared platter. Top with remaining cheese and toasted sunflower seeds.

Substitution: If radicchio is unavailable, try frisee, endive or another bitter green.