Chickpea Mango Quinoa Salad | Yummee with Amee

Yummee with Amee

Name: Chickpea Mango Quinoa Salad
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Ingredients: Waterfront Bistro Juice, Concentrate, Lime; SIGNATURE SELECTS Chili Powder; Morton Iodized Salt, 26 Ounce; Tapatio Salsa Picante Hot Sauce; Ataulfo Mango; 24 Mantra Powder, Organic, Cumin; McCormick® Smoked Paprika; Oppy Organic Meyer Lemons; Fresh Express Salad, Italian; O Organics Quinoa, Organic, Tri-Color; O Organics Maple Syrup, Organic, 100% Pure; McCormick® Smoked Paprika & Onion Seasoning; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; La Tourangelle French Infused Herbs De Provence Oil; Bharat Bazar Tofu; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Organic Cucumber; Organic Cilantro; French's® Spicy Brown Mustard; El Chilar Hojas de Zen; Happy Baby Squash Chickpea Spinach Savory Blend; Hot House Red Bell Peppers

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Chickpea Mango Quinoa Salad

Serves 645 mins prep20 mins cook

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.

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What you need

Waterfront Bistro Juice, Concentrate, Lime

fl oz lime juice

tbsp chili powder

pinch salt

fl oz hot sauce

mango

tbsp cumin powder

tbsp paprika

lemon

bunch salad greens

cup quinoa

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

McCormick® Smoked Paprika & Onion Seasoning

tbsp smoked paprika

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

pinch pepper

La Tourangelle French Infused Herbs De Provence Oil

tbsp oil

tofu

cherry tomato

cucumber

bunch fresh cilantro

tbsp mustard

bunch dried herbs

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

red bell pepper

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Instructions

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.

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