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Place the artichoke hearts into the bowl of a food processor fitted with the S blade. Pulse them 8 times, or until they're roughly chopped. Add the chickpeas to the processor and pulse another 8-10 times, or until the entire mixture is well chopped, but still has some texture. You're aiming for something that's in the spirit of tuna salad, so think along those lines!
Transfer the chickpea and tuna mixture to a medium mixing bowl. Add the finely diced pickle, red onion, and celery, followed by the mayonnaise, mustard, vinegar or lemon juice, and the crumbled nori or sea vegetable granules.
Use a fork or spoon to mix everything well, until the mixture is creamy and textured. Taste and add freshly ground black pepper as needed; you can also add mayonnaise or additional acid (vinegar or lemon) to taste.
Serve as a sandwich, on open-faced toast, with crackers, with crudites, or however you like! The "tuna" can be stored in an airtight container in the fridge for up to 4 days.