prepare the cucumbers: -wash the cucumbers thoroughly and pat them dry. -cut off the ends of each cucumber and then carefully hollow out the center using a spoon, making sure not to pierce through the sides or bottom. save the removed cucumber flesh for smoothies and freeze it for later use.

make the chickpea salad: -in a food processor, pulse the rinsed and drained chickpeas until they are coarsely chopped, but not completely smooth. -transfer the chopped chickpeas to a mixing bowl. -add vegan mayo, thick coconut yogurt, garlic powder, everything but the bagel seasoning, hemp seeds, and dijon mustard to the bowl with the chickpeas.

mix and stuff: -mix all the ingredients together until well combined, ensuring the chickpeas are evenly coated with the dressing. -spoon the chickpea salad mixture into the hollowed-out cucumbers, packing it down gently with the back of the spoon to fill them completely.

serve or store: -serve the stuffed cucumbers as a delicious and protein-packed snack or light meal. -if not serving immediately, store the stuffed cucumbers in an airtight container in the refrigerator until ready to eat.