Vegan Crab Cakes
[Vegan]

For the Crab Cakes:

• 1 can chickpeas drained and rinsed
• 2 cans hearts of palms drained and rinsed
• 3/4 cup nut crumbs regular bread crumbs or rice crumbs work too
• 1 red bell pepper diced
• 3/4 cup diced red onion
• 3 stalks of celery diced
• 2 tablespoon dijon mustard
• 3 tablespoon vegan mayo I used the vegan mayo from Primal Kitchen
• 1-2 teaspoon sea salt
• 3 tablespoon chickpea flour can sub for all-purpose flour or whole wheat flour
• 2 tablespoon chives diced
• 1/2 juice of 1 lemon
• 3 garlic cloves

For the Tangy Cream Sauce:

• 3/4 cup vegan mayo
• 1/2 cup dijon mustard
• 1 teaspoon lemon juice
• 1/2 tablespoon paprika
• 1 teaspoon cajun seasoning
• 1/2 teaspoon garlic powder