Preheat the oven to 200°C (392°F).

Open, drain, and rinse the cooked chickpeas.

Mash the drained chickpeas in a mixing bowl until chunky.

Finely chop the red onion, small pickles, and fresh dill.

Add the chopped red onion, small pickles, and fresh dill to the mashed chickpeas.

Juice half a lemon and add 1 tablespoon of lemon juice to the chickpea mixture.

Add vegan mayo, mustard, salt, and black pepper to the chickpea mixture.

Mash the chickpea mixture again and stir until creamy and evenly combined.

Cut the bagels into small bite-size pieces and spread them over the baking tray.

Drizzle the bagel pieces with olive oil and toss to coat.

Bake the bagel pieces at 200°C (392°F) for 8 to 10 minutes until crisp and golden.

Chop the cucumber and tomatoes into bite-size pieces.

Slice the avocado into thin slices.

Place the cucumber, tomatoes, chickpea chuna, and toasted bagel pieces in a serving bowl.

Top the salad with avocado slices and roasted onions, then serve immediately.