Chickpea Mango Quinoa Salad
Serves 6
45 mins prep
20 mins cook
65 mins total
A delicious and protein-packed Chickpea Mango Quinoa Salad that's perfect for meal prep or parties. This salad is vegetarian, vegan, and gluten-free, featuring quinoa, mango, tofu, chickpeas, and fresh vegetables. It's enhanced with a zesty dressing and optionally topped with crunchy air-fried chickpeas and tofu for extra flavor and texture.
0 servings
1: Soak and boil the chickpeas as usual. 2: Add oil and spices to boiled chickpeas and air fry until crispy at 375°F for approximately 20 minutes. 3: Drain the tofu and press it down for at least an hour to remove extra water. 4: Cut the block of tofu into 1-inch square pieces. 5: In a shallow bowl, combine soy sauce, ginger paste, oil, maple syrup, vinegar, and chili sauce, and mix. 6: Add tofu pieces to the marinade and coat completely. Marinate for an hour. 7: Add the marinated tofu pieces to the air fryer basket in a single layer. 8: Air fry at 400°F for 12 minutes, turning the tofu pieces midway through the process.
