Step 1

Add chickpeas, celery, nori, and seasonings to a food processor. Blend until the chickpeas, celery, and nori are completely dispersed into small pieces. The consistency should be crumbly.

Step 2

Add mayonnaise and process until the mixture turns creamy. Add salt and optional pepper as needed and taste to see if the seasoning is satisfactory. If it tastes slightly over seasoned, remember you will be adding the hearts of palm last.

Step 3

Add the hearts of palm (cut into pieces if you bought whole hearts, not salad cut). Pulse for a few seconds, stopping to push the sides down, until the hearts of palm are in pieces, resembling tuna flakes. Be careful not to over pulse, because you don't want the hearts of palm to be completely pulverized.

Step 4

This will keep for about a week in the fridge. Make it ahead and have it for making quick lunch sandwiches with lettuce, alfalfa sprouts, carrot and tomato, to eat as a snack with crackers, or whatever else you'd use tuna salad for.