1 (15-ounce) can of chickpeas, rinsed and drained
1 large carrot, grated
½ cup chopped green onions (scallions)
1 sheet of nori
6 tablespoons eggless mayonnaise
5 tablespoons rice vinegar
1 teaspoon spicy brown mustard
1 teaspoon minced garlic
Salt and black pepper to taste
Blend chickpeas in a food processor or mash by hand with a potato masher.
With scissors, cut nori sheet into tiny pieces into a medium-sized bowl.
Combine all ingredients and mix well.
Store leftovers in the refrigerator.