Cook the pasta according to the package instructions. Drain and allow to cool down to room temperature while making rest of the vegan tuna salad.
Add the chickpeas, nori, crushed garlic, mustard, vinegar, chili flakes to your food processor. Pulse until the mixture has some texture but it well mixed together.
Add salt and pepper to the mixture to taste.
In a large bowl, add the cooked pasta, vegan mayo, lemon juice, and mix thoroughly.
Finally, add the onions, bell pepper, celery, and peas before mixing together.
Serve and garnish with some fresh lemon juice and chili flakes.