Prep Time: 10 minutes // Bake Time: 3 minutes


  1. Drain and rinse the garbanzo beans. Place them into a bowl and use the back of a fork or a potato masher to smash the beans slightly.
  2. Add the diced celery, onion, mustard, and mayo to the bowl.
  3. Mix until everything is well combined.
  4. Taste and add salt and pepper if needed. The canned beans can be salty so it is important to taste before adding any.
  5. Prepare a Greater Knead bagel according to directions and toast it.
  6. Serve the “Free-From” Egg Salad on the toasted bagel.
  7. Enjoy! (recipe courtesy of @GlutenfreeJess)


  • 1 Greater Knead Everything bagel
  • 1 can garbanzo beans, drained and rinsed
  • 1/4 c. finely diced red onion
  • 1/2 c. finely diced celery
  • 1 tbsp yellow mustard
  • 1/4 c. vegan mayo (we recommend Sir Kensingtons)
  • salt and pepper to taste
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