1. Prepare the Ingredients: Start by preparing all your ingredients. Slice the red onion and tomato, wash and dry the lettuce leaves, and cut the nori seaweed into strips or small pieces (using clean kitchen scissors is the easiest way to cut nori). Have a whole wheat bagel and homemade cashew vegan cream cheese on hand and ready to use.
2. Toast the Bagel: Toast the bagel halves until they are golden brown and slightly crispy. This will add a satisfying crunch.
3. Spread the Cream Cheese: Generously spread the cashew-based vegan cream cheese on each half of the toasted bagel. Make sure to cover the entire surface to ensure every bite is creamy and flavorful.
4. Add the Nori: Place the nori strips or pieces on top of the cream cheese. The nori should be evenly distributed to add a subtle umami flavor throughout the bagel.
5. Add the Capers and Dill: Sprinkle half the capers and fresh dill on the cream cheese. I like to add some of the capers to the cream cheese because it helps to keep them in place for each bite. Also, add fresh dill. These ingredients will provide a burst of flavor that enhances the overall taste of the bagel.
6. Layer the Veggies: Add sliced red onion, followed by lettuce leaves and then tomato slices, ensuring they cover the bagel evenly.
7. Finish with Microgreens, Remaing Capers, and Fresh Lemon Juice: Finally, add a handful of microgreens and remaining capers on top of the sliced tomatoes. Squeeze the juice of half a lemon over the assembled bagel halves to add a zesty finish. Salt and pepper to taste and enjoy!

Note: If you're making this ahead or meal-prepping, keep the veggies separate in airtight containers in the refrigerator and the sliced bagels in the freezer until you're ready to toast and eat.