Directions

• Open a can of chickpeas and drain the water. Add the chickpeas to a large bowl and use a potato masher to mash up the chickpeas. You don't have to mash them fully, I like when there are some chunks leftover to give it texture.
• Once the chickpeas are mashed, add the chopped pickles, onion, celery, and nori sheets (this is optional, but gives the recipe a more "fishy" taste and I think it makes it taste so good!). Also add in the mayo, mustard, lemon juice, garlic powder, and salt.
• Combine all of the ingredients well.
• Drizzle some olive oil on both sides of a slice of bread. Place it in a pan over medium heat and cook both sides until they are golden brown and crispy.
• If you don't want to do the step above, you can just toast the bread in a toaster.
• Add the chickpea salad on top of the toast. I topped mine with arugula and cherry tomatoes.