INGREDIENTS
15 oz
canned chickpeas
1 tbsp
tahini
3 tbsp
greek yogurt
1 tsp
spicy brown mustard
1 tbsp
agave nectar
1/4 cup
red onion
4
scallions
1/4 cup
celery
1/4 cup
sweet pickle
1 tsp
capers
1 pinch
sea-salt
1 tbsp
unsalted pumpkin seeds
1 serving
lemon
8 slices
bread
1 serving
boston lettuce