Tear the nori sheet into small pieces, cover with a little water, and let it soak while you prepare the remaining ingredients.

Dice the red onion and pickles. Thinly slice the celery.

Drain and rinse the chickpeas.

Add the chickpeas, onion, pickles, celery, mayonnaise, mustard, soaked nori, and soy sauce to a food processor.

Pulse a few times until combined. For the best tuna salad texture, leave some chunks of chickpeas and vegetables visible. If you prefer a smoother spread, blend longer.

Season with salt and black pepper to taste.