Bang Bang Bean Bagel

Ingredients

For the bang bang chickpea filling 

• 400 g chickpeas, drained and rinsed 
• 6 tablespoons plant-based mayonnaise 
• 3 tablespoons sweet chilli sauce 
• 1½ tablespoons sriracha 
• 1½ teaspoons soy sauce 
• 1½ teaspoons lime juice 
• ½ red pepper, finely diced 
• 2 celery sticks, finely diced 
• small handful fresh coriander 

For the carrot and cucumber salad 

• 1 large carrot, ribboned 
• ½ cucumber, ribboned 
• 1 teaspoon lime juice 
• 1 teaspoon soy sauce 
• 1 teaspoon maple syrup 
• 1 teaspoon sesame seeds 

To serve 

• 2 bagels, halved 
• handful of lettuce or rocket 
• crispy onions, optional 

Method

In a large bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha, soy sauce and lime juice until smooth. 

Add the chickpeas and lightly mash some of them with the back of a fork, leaving plenty whole for texture. 

Fold through the diced red pepper, celery and chopped coriander until everything is evenly coated in the dressing. 

In a separate bowl, toss together the ribboned carrot and cucumber with the lime juice, soy sauce, sesame oil and maple syrup. Sprinkle over the sesame seeds and gently toss again. Use just enough dressing to lightly coat the vegetables without making them soggy. 

Slice the bagels in half and lightly toast them if you like. Scoop out a little of the soft inside of each bagel to make more room for the filling. 

Fill each bagel with a handful of lettuce or rocket before piling in the bang bang chickpea mixture.  

Top with the carrot and cucumber salad, finish with crispy onions, if using, and serve immediately.