Chickpea "tuna" Cakes with Miso Mustard

This chickpea mix tastes just as good raw as a great sandwich filling or dip. Kelp powder is the secret ingredient to most vegan foods that are trying to recreate a seafood taste. That seaweed flavor is exactly what you need to elevate you dishes to taste like the ocean. I find kelp powder in the bulk spice section at my grocery store but you can also use finely crumbled nori sheets (found in the Asian food aisle).

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Chickpeas, celery, red onion, tahini and lemon finely mixed together and formed into soft, seafood-y cakes with miso mustard.

Miso Mustard
3 tbl dijon mustard
2 tbl white miso paste
1 tbl mirin
2 tsp maple syrup
2 tsp water
1 tsp rice wine vinegar
1 tsp soy sauce

Whisk all of the ingredients together and set aside.

Chickpea "tuna" Cakes
1-15oz can chickpeas, drained and rinsed
1 tsp kelp powder
3 tbl minced red onion
1 celery stalk, minced
2 tbl tahini
1 tbl vegan mayonnaise
2 tsp lemon zest
1/4 tsp salt
1/4 tsp pepper
2 tbl extra virgin olive oil

Add the chickpea and kelp powder into a food processor and pulse 4-5 times until the beans have broken up. Add the remaining ingredients except oil and pulse 3-4 more times. The mixture should still be somewhat chunky. Taste and season with salt and pepper.
Stop right here and eat this on toasted bread as a sandwich, over greens or with crackers!
OR divide into 5 patties and chill for at least 30 minutes to one hour.
Saute in olive oil until golden brown on both sides.