INGREDIENTS
1 15 ounce can
chickpeas
1 cup
cooked quinoa
1
large tomato (diced)
1/2
a cucumber (diced)
1/2
medium onion (diced)
1/4 cup
vegan mayonnaise
2 tbsp
olive oil
2 tbsp
mustard
1 tsp
Sriracha sauce (optional)
Juice of 1 lemon
1
– 2 teaspoons dried dill
Salt & pepper