Combine avocado, soaked cashews, lemon juice, water, Dijon mustard, garlic, and salt in a blender and blend until smooth. Refrigerate until ready.

Drain chickpeas and pulse in a food processor until slightly chunky. Do not over-process.

Mix smashed chickpeas, bell pepper, celery, purple onion, capers, and dulse flakes in a bowl.

Fold in three-quarters of the aioli into the chickpea mixture. Adjust seasoning as desired.

Refrigerate salad mixture for at least 30 minutes to allow flavors to meld.

Spoon the mixture onto bread or wraps and serve. Add fresh dill and nori sheets if desired.