This hearty sandwich filling starts with mashed chickpeas, broken down to a chunky, flaked texture that mimics the bite of classic tuna salad. Crisp celery and red onion add crunch, while Dijon mustard, lemon juice, and torn nori bring that briny, savory depth that makes the whole thing so satisfying. Piled onto bread with crisp lettuce, juicy tomato, and a few dill pickle slices, it's a quick, no-cook lunch that comes together in minutes. Every ingredient here is plant-based to begin with, so this sandwich slots easily into a vegetarian spread without any extra thought. It's the kind of make-ahead salad that only gets better as it sits, making it a smart choice for meal-prepped lunches all week long.
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Add the drained chickpeas to a large bowl. Use a fork or potato masher to mash them until most are broken down but the mixture still has some chunky texture — aim for a consistency similar to flaked tuna, not a smooth paste.
Add the vegan mayonnaise, celery, red onion, Dijon mustard, lemon juice, soy sauce, crumbled nori, garlic powder, and onion powder to the bowl. Stir until everything is evenly combined.
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