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Make the vegan mayo if you are making it at home: just throw everything in the blender and blend until smooth. Taste and adjust as needed.
Drain your chickpeas (rinse if you’d like), and mash with a fork.
Drain your hearts of palm and slice them lengthwise, and then into ½-inch thick half moons. Don’t worry if they fall apart. Add them to the chickpeas.
Now add the chopped onion, celery, celery leaves or seeds, and herbs. Give it a good stir.
Now add the spices, vegan mayo, lemon juice, and dulse flakes (if using).
Cook the mixture for 5-7 minutes over medium high heat in a nonstick skillet. You’re welcome to use a bit of neutral oil here if you prefer, but I don’t personally. You just want to lightly brown the mixture--it tastes better in my opinion this way but it’s not required. If you want to leave it uncooked it won’t make you sick or anything. :)
Finally, serve it up in your preference of bun, roll, or lettuce cup, whatever you prefer. If you want to grill or toast the rolls first, you can. Some folks use vegan butter and grill them. Enjoy!
I recommend storing the vegan lobster separately from the rolls to avoid anything getting soggy. The “meat” will last up to 5 days in the fridge in an airtight container.