1 15-ounce can chickpeas (1 1/2 cups), drained and rinsed
1/4 medium red bell pepper, diced
1/4 large carrot, diced
1/2 large stalk celery, diced
1/3 cup vegan mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
Dash cayenne pepper
1/2 nori sheet
6 slices whole grain or gluten-free bread, toasted
For serving: lettuce, tomato, pickled vegetables, vegan cheese
To a large bowl, add chickpeas. Mash with a fork until smooth, leaving a bit of texture. Add bell pepper, carrot, celery, mayonnaise, garlic powder, pepper, salt, and cayenne pepper. Stir until well combined.
Crumble the nori sheet with your hands into the bowl; it should be small, rice-sized pieces. Stir to incorporate.