1tablespoonnori sheetblended into flakes or finely chopped. You'll need 1 to 2 nori sheets.
½mediumred onionchopped
1stalkcelerychopped
1handfulfresh parsleyor dill, chopped
½lemonthe juice
1tablespoonpicklesor capers, chopped
2pinchessaltor more to taste
2twistsblack pepper
Drain and rinse 2 cans (15 ounces each) chickpeas and transfer them into a container with shallow edges such as an oven dish.Mash them with a sturdy fork or potato masher.Tip: It's easier to mash the chickpeas in a container with low edges like an oven dish rather than in a bowl.
Add ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped).Then add ½ medium red onion, 1 stalk celery, 1 handful fresh parsley, 1 tablespoon pickles (all chopped) and the juice of ½ lemon.Season with 2 pinches salt and 2 twists black pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, on a baked potato, or eat as is as with a side of lettuce leaves as a salad.