Place the almonds and seeds in bowl, cover with water, and let soak overnight. Drain and rinse, then transfer to food processor.
Add chickpeas, lemon juice, water, soy sauce, oil, and kelp powder. Pulse until well mixed but still a little chunky, 1-2 minutes.
Mix remaining ingredients in the bowl, then stir in chickpea mixture. Cover and refrigerate for at least 30 minutes.