Preheat the oven to 375F. Mash the chickpeas in a flat-bottomed bowl with a masher (a fork will do, as well), and add to a medium mixing bowl. Rinse and drain the artichokes and then pour them onto a dishtowel (or paper towels) to squeeze them dry. Dump them onto a cutting board and chop them up into small pieces and add to the mashed garbanzos in the mixing bowl. Add the mayo, lemon juice, mustard, and seasoning. Mix it all together with a fork or spoon. The mixture should be smooth and somewhat chunky, just like a crab cake mixture. Mix in 1 1/2 cups of the bread crumbs (Panko), reserving the other 1/2-3/4 cup for coating the patties - pour those into a bowl. The mixture should hold together when squeezed.

Lightly grease the baking sheet with a small amount of oil and, using your hands, scoop out a ball of mixture, roll it around in your hands and then shape and flatten it into a cake, smoothing the edges, roll it into the remaining panko and place on cookie sheet. This will yield about 12 generous appetizer-size cakes or 5-6 patties for sandwich-size.

Brush the cakes lightly with oil and put in the oven for 15 minutes. Turn, and bake for another 15-20 minutes, until browned.

While the cakes are baking, make your chive aioli by mixing all the ingredients in a small bowl, adding a squeeze or two of Sriracha if desired.

Take out the crab-less cakes when done and put two of them on a bed of lettuce and tomato, top with chive aioli and ENJOY!