Ingredients:

1 can (16 ounces) garbanzo beans, drained and rinsed well
1 rib of celery, finely chopped
1 small dill or sweet pickle, finely chopped -- or 2 tbsp pickle relish
Sea salt to taste
¼ cup Vegenaise or any other vegan mayonnaise
Red onion finely chopped to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)
½ sheet nori seaweed (optional)

Directions:

Place the garbanzo beans in the food processor. Tear the optional seaweed into small pieces and add to the processor. Briefly pulse the processor several times to achieve a flake-like consistency. Do not over process or you will end up with a paste. Transfer to a bowl and add the remaining ingredients. Add a little more mayo if necessary for a moist and creamy texture and adjust seasonings. Refrigerate for several hours to blend flavors. Serve on crackers, toast, or anything you wish!