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, ¼ tsp sugar (½ 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.