In a food processor, add the shallot and garlic. Pulse until finely chopped, for about 5 seconds. Next add the drained artichoke hearts and chickpeas. Blend for about 7 seconds, scrape the sides and bottom, then blend again for another 7 seconds, or until the chickpeas and artichokes are finely chopped. You should be able to press the mixture between your fingers and have it stick together.Transfer the mixture to a large bowl and add the 3 tablespoons mayo, teaspoon dijon mustard, lemon juice, Old Bay seasoning, dill, dulse flakes, and panko breadcrumbs. Stir until evenly combined.In a large skillet, warm 1-2 tablespoons olive oil over medium heat. Using your hands, scoop out about 1/4 cup of the mixture at a time and form into patties. Cook in the skillet for about 7 minutes on each side, until golden brown and crisp. Alternatively you can bake them at 350°F for 7 minutes on each side but they won’t be as brown or crispy.Meanwhile make the remoulade by combining the ingredients in a small bowl and whisk until smooth. Serve crab cakes over a bed of mixed greens topped with remoulade and fresh lemon wedges then enjoy!