Photo of Vegan chickpea bagel sandwich by Brad the Boxer by WW

Vegan chickpea bagel sandwich by Brad the Boxer

Points® value
Total Time
50 min
25 min
25 min


Self-rising flour

2 cup(s)

Unsweetened coconut milk yogurt

2 cup(s)


3 tbsp(s)

Table salt

1 tsp(s), divided, or to taste

Sesame seeds

2 tsp(s)

Canned undrained chickpeas

2 can(s)


2 tbsp(s), chopped


¼ small, white

Fresh parsley

1 tsp(s), chopped


1 tsp(s), chopped

Fresh dill

1 tsp(s), chopped

Lemon zest

½ tsp(s)

Vegan mayonnaise

2 tbsp(s)

Dijon mustard

2 tsp(s)

Black pepper

2 pinch(es), divided, or to taste

English cucumber

1 medium


2 medium, Beefsteak

Extra virgin olive oil

2 tsp(s)

Balsamic vinegar

2 tsp(s)

Alfalfa sprouts

4 oz, or broccoli sprouts


  1. For your bagels, combine self rising flour and 1 cup of your coconut yogurt. Continue mixing and adding more yogurt until you have a nice smooth elastic not too sticky dough. Divide your dough into 8 equal portions, flour your hands and poke a hole in the middle of each dough ball and form your bagels. Preheat your oven to 375°F and place all your bagels on baking sheet lined with parchment paper. Whisk together your aquafaba with a tsp or so of water and a bit of salt then brush the top of your bagels and place your sesame seeds on top. Bake the bagels for 12 minutes, rotate the baking sheet then an additional 12 minutes, then bump the heat up to 475°F and bake until bagels have a nice golden colour.
  2. For your chickpea salad, pour both of your cans of chickpeas liquid and all into a small to medium sauce pan and simmer for 10 minutes, straining off the remaining liquid. Mash your peas into a sorta chunky consistency and add in your celery, onion, herbs, zest, Mayo, mustard, salt & pepper stir well and set in fridge to chill.
  3. For your veggies, thinly slice cucumber and tomatoes toss into a bowl and dress with olive oil, balsamic vinegar and salt & pepper.
  4. Build your bagel sandwich and enjoy!
  5. Serving size: 1 sandwich