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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix cooked quinoa with olive oil and light soy sauce until evenly coated.
Spread quinoa on baking paper in a single layer and air-fry at 200°C for 20–25 minutes until crispy.
Combine chickpeas, chopped cucumber, and cherry tomatoes in a large bowl. Add air-fried quinoa on top.
Combine olive oil, vinegar, mustard, salt, pepper, oregano, and chopped garlic cloves in a separate bowl. Mix well.
Pour the dressing over the salad and toss everything nicely.
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For extra crunch, ensure the quinoa is spread in a single layer before air-frying.
Adjust the seasoning of the dressing to your taste preference.
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Just rinse and drain them before adding to the salad.
What can I substitute for cherry tomatoes?
You can use regular chopped tomatoes if cherry tomatoes are not available.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make the quinoa ahead of time?
Yes, you can cook the quinoa in advance and store it in the refrigerator until ready to use.
Is there a substitute for air-frying?
If you don't have an air fryer, you can bake the quinoa in the oven at 200°C until crispy.
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