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    You will need

    1 can of chickpeas (drained)

    Vegan mayo to taste (I used around 2 tbsp)

    2 crispy seaweed thins (nori sheets) diced finely (this gives it a fishy taste, so use as much or as little as you like!)

    1 tsp garlic granules

    1 tbsp nutritional yeast

    6/8 capers (diced)

    Fresh chopped Dill to taste

    1/2 small red onion (diced finely)

    1 diced spring onion (optional)

    Tinned sweetcorn - to taste (optional)

    Soy sauce to taste

    Salt and pepper to taste

    Optional other toppings:

    Handful salad leaves



    Make with

    6 Original Thin Bagels

    View Product Info

    Make it

    15 minutes | Serves 4

    VEGANUARY INSPIRATION! Recipe provided by Abby@Veganbrownting

    1. Drain and wash your tin of chickpeas

    2. Add to a bowl and mash them with a fork

    3. Add all other ingredients to the bowl and mix

    4. Toast your bagels 

    5. Add filling to bagel, and top with your salad leaves, cucumber and tomato

    6. Enjoy!

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