Ingredients

The following ingredients have 5 Servings
  • 1 15 oz 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 tablespoons olive oil
  • 2 tablespoons mustard
  • 1 teaspoon Sriracha sauce (optional)
  • Juice of 1 lemon
  • 1 – 2 teaspoons dried dill
  • Salt & pepper to taste

Instruction

  • Rinse and drain chickpeas and add to a large bowl. Using a potato masher or fork, mash chickpeas until mostly crushed but still some beans remain intact.
  • Add quinoa, tomato, cucumber, and onion and set aside.
  • In a small bowl, whisk together the mayonnaise, oil, mustard, sriracha, lemon juice and spices.
  • Pour over salad and stir until all ingredients are coated. Taste and adjust seasonings.
  • Serve immediately or chill in fridge for 1 – 2 hours. Salad can be made 1 – 2 days ahead of time (or can be used as leftovers).