Add chickpeas, shallots, scallions, ginger, and salt to a food processor. Pulse until the chickpeas form into a thick paste. You may need to use a spatula to scrape down the sides.
In a large bowl, combine quinoa, chickpea mixture, and eggs.
Scoop out 1/4 cup of the mixture and shape into a cake, about 3/4 inch thick. Set them on a plate or a baking sheet until you're ready to cook them.
Heat half of the olive oil in a large non-stick pan or skillet over medium heat. Add 5 cakes and pan fry each side for 4 to 5 minutes. Plate and repeat with remaining cakes. Add more oil if necessary.
To make mango salsa, finely dice mango and strawberries. Mix in a small bowl with a squeeze of lime juice and a small pinch of salt. Serve with quinoa cakes.
Serve quinoa cakes with mango salsa.