• Wash and dry produce.

• Quarter lemon. Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Pick dill fronds from stems; roughly chop. Trim and discard root end from lettuce; separate leaves.

• In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, 1/4 tsp sugar (1/2 tsp for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.

• Place chickpeas in a large bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpeas pieces for texture).

• Stir in scallion greens, mayonnaise mixture, as much dill as you like, and a squeeze of lemon juice to taste. Season with salt and pepper.

• Divide lettuce leaves between plates; fill with chickpea salad. Garnish with almonds and serve with any remaining lemon wedges on the side.