In a medium bowl, mash the chickpeas with a fork or potato masher, until about 70 percent of the beans are mashed. Add the celery and red onion, and set aside.
In a separate bowl, whisk together the capers, seaweed powder, mustard, lemon juice, mayo, and relish. Add the mayo mixture to the chickpea bowl, and mix everything together. Season with salt and pepper to taste.
Heat a skillet over medium heat. Spread 1/2 Tbl. of margarine on one side of each bread slice and flip the bread slices over. Place 2 slices of cheeze on the other side of 2 of the bread slices. Top the 2 cheeze covered bread slices with the chickpea mixture and the remaining 2 slices of bread, margarine side up. Place the sandwiches on the hot skillet. Cook for 5 to 7 minutes per side, or until each side is golden.
|