Combine the chickpeas, vegan Mayo, sweet relish, celery, seaweed, old bay seasoning, seaweed, and Dijon mustard together with a potato masher. Chickpeas will be smashed, but chunky. Fix your wrap with a slice of vegan smoked Gouda, some chopped spinach, and as much chickpea tuna as you like. Wrap it up and place it in a pan with a bit of avocado oil. Cover the pan so that the cheese melts. Allow to cook on medium-high heat until brown, and flip over until other side is golden brown.