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).