Place the chickpeas, mustard, olive oil, nutritional yeast, dill, sea salt and water in your food processor. Process until the beans are mashed up but not completely smooth.
Transfer to a mixing bowl and add the onions and celery and stir until everything is combined.
De-stem a large kale leaf and place a portion of the salad in the kale leaf, spreading it lengthwise (kind of like a burrito).
Top with red bell pepper, avocado, chopped almonds, crumbled kale chips and a squeeze of lemon juice.
To find out more about Molly and what she’s doing, check out her website at www.boldvegan.com.