Vegan Tempeh Salad

1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)

1/4 cup finely chopped celery

1/4 cup finely chopped red onion

1/4 cup finely diced red bell pepper

1/4 cup raw sunflower seed

1/4 cup finely diced green pepper

1/4 cup scallion , sliced into little rings, only the white and very light parts

2 tablespoons tamari

2 tablespoons finely chopped flat-leaf Italian parsley

2 tablespoons lemon juice

1/2 teaspoon finely minced fresh garlic

1 teaspoon ground cumin

1 teaspoon dry dill weed

1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)