Step 1

Preheat the oven to 375 F. Arrange the bread on a baking sheet and toast in the oven for 5 to 8 minutes, until lightly browned, or use a toaster.

Step 2

Meanwhile, in a medium bowl, mash the chickpeas with a potato masher into a chunky paste.

Step 3

Mix in the celery, onion, pickles, carrot, parsley, capers, and seaweed.

Step 4

In a small bowl, make the dressing by mixing together the plant-based mayonnaise, mustard, miso paste, lemon juice, soy sauce, and nutritional yeast until smooth.

Step 5

Stir the dressing into the chickpea mixture.

Step 6

To make a sandwich, spread ½ cup of the filling across 1 slice of toasted bread. Top with 1 lettuce leaf, 2 slices of tomato, and 2 additional pickle slices. Top with another slice of bread. Continue until you have 6 sandwiches. Slice them in half diagonally and serve immediately.