Using a potato masher, fork or food processor, mash the chickpeas and break them up. It is not needed to break them all up!
Finely dice the red onion, celery and pickles.
Add all ingredients into a large bowl.
Add the Nori (or Dulse) seaweed flakes, pepper and mix everything together. When everything is mixed, add the Cashew Sour Cream and mix to combine.
If you cannot find the flakes, you could grind up one or two sheets of nori/dulse in a coffee grinder. This is an important ingredient for this dish because the mineral-rich seaweed adds a nice "from the sea" flavor to the mixture.
To serve you can place the TuNo salad into a lettuce leave, in a tortilla wrap or on a piece of toast. It is even great to fill some celery sticks and eat it as a snack - lots of options.