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Blend 2 sheets nori in a blender for a few seconds or chop them finely with a knife.
Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher.
Add ½ medium red onion, 1 stalk celery, 1 tablespoon pickles, and 1 handful fresh parsley, all chopped.
Then add the blended nori sheets, the juice of ½ lemon, ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, 2 pinches salt, and 2 twists black pepper.
Mix well until combined and creamy.
Serve as: Appetizer in lettuce leaves, on canapés and slices of cucumber, or to stuff cherry tomatoes. In a sandwich with a slice of tomato, lettuce, and cucumber. As filling for a baked potato or sweet potato for a healthy lunch. As a salad in bowl with bread and lettuce. Vegan tuna melt with non-dairy cheese slices.