In a powerful blender, combine the avocado, soaked cashews, lemon juice, water, Dijon mustard, grated garlic, and sea salt. Blend on high until silky smooth. Transfer to a bowl and refrigerate.

Drain and rinse the chickpeas, then add them to a food processor. Pulse gently until smashed but still chunky.

In a large mixing bowl, combine the smashed chickpeas with diced bell pepper, diced celery, chopped purple onion, brined capers, and optional dulse flakes. Stir until mixed.

Spoon three-quarters of the aioli into the chickpea mixture and fold until well-coated. Adjust seasoning if needed.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Serve the mixture on multigrain bread, in lettuce leaves, or wraps, topped with fresh dill or veggies as desired.