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.