• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup canned hearts of palm, rinsed and drained
• 1/3 cup vegan mayo (I used Sir Kensington’s Fabanaise)
• 4 teaspoons spicy brown mustard (or regular mustard)
• 2 celery ribs, diced
• 2 teaspoons celery seeds
• 2 tablespoon sweet pickle relish
• 2 tablespoons nutritional yeast
• 2 Nori sheets, crumbled (or substitute with Dulse flakes)
• 2 tablespoons fresh lemon juice
• Sea salt or kosher salt to taste
• For serving: 8 slices of hearty whole grain bread, or sliced baguette (use gluten-free bread for a gluten-free option)
• Optional sandwich toppings: romaine or leaf lettuce, sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles

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