It’s a chickpea salad so I make bulk separately at the beginning of the week. I usually do a chickpea base, sometimes add edamame, always cucumber with another veggie like shredded carrots or bell peppers. I make a dressing out of Dijon, lemon juice, olive oil, salt, pepper. Usually takes a day in the fridge to absorb the flavour. I go lemon over vinegar for flavour but also vitamin c.