• Wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Trim root end from lettuce; roughly chop. • Toast bread until golden.

• Place chickpeas in a medium bowl; mash with the back of a fork until about half the chickpeas are smooth (leave some larger chickpea pieces for texture-packed bites!). Stir in scallion greens, mayonnaise, Frank’s Seasoning Blend, and Frank’s hot sauce until combined. (Use less Frank’s Seasoning Blend and hot sauce if you prefer less heat!)

• In a large bowl, combine half the vinegar (all for 4 servings), a large drizzle of olive oil, and a big pinch of sugar (we used ½ tsp; 1 tsp for 4). • Add lettuce and toss to coat; season with salt and pepper.

• Divide chickpea filling between half the toasted bread slices; top each with a handful of green salad. Close sandwiches; halve crosswise. • Divide sandwiches between plates. Serve with tortilla chips and remaining green salad on the side.