1 (15.5-ounce) can chickpeas, rinsed and drained 

1 nori sheet, finely chopped 

1 celery stalk, finely cubed 

1 small red onion, finely cubed 

1 tablespoon capers, finely chopped 

1 tablespoon Dijon mustard 

4 tablespoons vegan mayonnaise 

½ teaspoon salt

¼ teaspoon black pepper

4 butter lettuce leaves 

1 large tomato, sliced 

1 handful of baby greens or sprouts 

8 slices of soft sandwich bread