In a blender, combine avocado, cashew pieces, lemon juice, water, Dijon mustard, garlic, and sea salt. Blend until smooth, about 1-2 minutes. Refrigerate for at least 15 minutes.

Drain and rinse chickpeas. Using a food processor, pulse chickpeas for 5-10 seconds until chunky. Transfer to a mixing bowl.

Mix in diced bell pepper, chopped celery, purple onion, and brined capers. Add dulse flakes if using and stir well.

Fold in three-quarters of the chilled aioli, ensuring mixture is well coated. Adjust seasoning as needed.

Cover the bowl and chill for at least 30 minutes to deepen flavors.

Spoon the salad onto slices of crusty bread or multi-grain bread. Optionally, top with fresh herbs.