In a powerful blender, combine avocado, soaked cashews, lemon juice, water, Dijon mustard, garlic, and sea salt. Blend until smooth.

Drain and rinse the chickpeas, then pulse in a food processor until roughly smashed, keeping some texture.

In a large bowl, mix smashed chickpeas with diced bell pepper, celery, chopped onion, brined capers, and dulse flakes.

Fold in ¾ of the avocado aioli into the chickpea mixture, adjusting seasoning with salt and lemon juice to taste.

Cover and refrigerate for at least 30 minutes. Serve on crusty bread, multigrain slices, or in lettuce cups.