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Prepare the Chickpeas: Add your canned chickpeas to a large bowl. Use a potato masher or large fork to smash the chickpeas until they're partially mashed but still have some texture. This will give your chickpea mixture that perfect 'egg salad' consistency.
Mix the Dressing: In a medium bowl, whisk together the vegan mayo, soy sauce, mustard, and nori flakes. This combination gives the chickpea salad a briny flavor similar to that of a vegan tuna salad.
Combine Ingredients: Add the chopped red onion, celery, dill, and pickles to the chickpea mixture. Pour the dressing over the top and mix everything until well combined. Adjust the seasoning with salt and black pepper to taste. If you like a bit of heat, sprinkle in some red pepper.
Serve: Serve this easy smashed chickpea salad on slices of bread for a classic chickpea sandwich, or get creative! Try it as a filling for lettuce wraps, pita bread, or even as a topping for rice cakes. The possibilities are endless.