Step 1

Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife. Set aside.

Step 2

Add the chickpeas to a bowl and mash them with a fork.

Step 3

Incorporate the remaining ingredients, stir, and mash again until well combined. If you want to save some time, use a food processor instead, but don’t over-blend.

Step 4

Serve it with dishes like tomato avocado salad, vegan potato salad, vegan tuna sandwich, or mix it with some vegan mayo and use it as a topping for your baked or jacket potatoes.

Step 5

Keep the leftovers in an airtight container in the fridge for 4-5 days. If it smells and tastes good, it could also last for up to a week.