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Roughly mash the chickpeas with a fork or potato masher. Aim for a coarse, pâté-like texture with some creaminess and some structure.
Stir in the garlic, lemon zest and capers.
Add the mustard, nori flakes, pepper or piri piri (if using) and 1 ½ tbsp lemon juice. Give another good stir.
Gradually add the olive oil and stir as you go until the mixture becomes rich and spreadable.
Taste test at this point. Depending on what type of chickpeas you used, you may not need to add any salt especially as capers are usually very salty. Add a pinch or two if you feel it needs it. If the pâté feels too thick, loosen with a little more lemon juice, but be careful not to overdo it.
Cover and chill for at least 30 minutes. The flavours mellow and deepen as they rest.
Bring back to room temperature and drizzle with a little more olive oil, if liked. A sprinkling of chopped parsley is good too. Serve with crusty bread, butter, olives and pickled carrots.