Everything Bagel Salad with Carrot Lox, Bagel Chips, and Cream Cheese Dressing
[Vegan]

For the Carrot Lox:

1. To make the “lox,” use your vegetable peeler to shave the carrots into paper-thin ribbons.
2. Place them in a microwave-safe bowl along with the liquid aminos or soy sauce, oil, and liquid smoke.
3. Toss to combine and heat on full power for 1 minute.
4. Stir thoroughly and heat for another minute. Let sit for a minute and toss the mixture in the fridge to cool it down quickly.

For the Cream Cheese Dressing:

1. Meanwhile, prepare the dressing by simply mixing together all of the ingredients until smooth and creamy.
2. If the cream cheese is cold, you may need to use some real elbow grease to break it down properly. Incorporate the liquid ingredients a little bit at a time, whisking vigorously as you go.
3. Drizzle in additional water if needed to reach a pourable consistency.

For the Salad:

1. Finally, assembling the salad is a snap. Toss together the lettuce, cucumber, tomato, onion, and capers (if using) and drizzle in enough dressing to coat but not soak the vegetables.
2. Transfer to a large bowl or serving platter and top with bagel chips and strands of carrot lox. Serve right away.

For the Bagel Chips:

1. Toss the bagel slices with the olive oil until evenly coated, and spread them out in a single layer on baking sheet lined with parchment paper or a silpat.
2. Bake for 8–10 minutes, until golden brown and crisp.
3. Flip about halfway through the baking process if the bagel pieces aren’t all browning at an equal rate.
4. Cool before using or store in an airtight container for up to 2 weeks.