Mediterranean "Tuna" Salad Sandwich

0 Add the chickpeas to a large mixing bowl and gently mash about half of them using a fork or potato masher.
1 Finely chop the artichoke hearts and hearts of palm into pieces about the same size as the whole chickpeas. Add them to the bowl along with the celery, red onion, fresh dill, chopped capers, and nori flakes.
2 In a small bowl, whisk together the vegan mayo, dairy-free yogurt, Dijon mustard, lemon juice, caper brine, garlic, nutritional yeast, dried parsley, celery seed, salt, and pepper until smooth.
3 Pour the dressing over the chickpea mixture and gently fold until everything is evenly coated. Be careful not to overmix - you want plenty of texture. Taste and adjust with additional salt, pepper, or lemon juice if needed.
4 Refrigerate for 20–30 minutes to allow the flavors to meld.
5 Toast the sourdough until golden brown. Layer each sandwich with butter lettuce, a generous scoop of the "tuna" salad, lightly salted tomato slices, cucumber slices, and sprouts or microgreens. Top with the remaining slice of toasted sourdough and enjoy immediately.