This is a wonderful salad made with sweet potatoes cooked in the air fryer, chickpeas, tomatoes and fresh crunchy salad leaves. It’s topped with a lovely tahini lemon and balsamic dressing along with shallots.
This salad is served warm, with the sweet potatoes added after baking and with a warm dressing. You can also serve cool if you wish, it tastes great both ways.
Adding a starchy food to a salad in the form of sweet potatoes and a higher protein food such as chickpeas, can help convert a salad into a healthy full meal.
This salad serves 4 as small dishes or 2 as a full meal.
Ingredients:
Salad Ingredients:
- Sweet potatoes
- Olive oil
- Chickpeas
- Crunchy mixed salad leaves
- Cherry tomatoes
Dressing Ingredients:
- Shallots
- Tahini
- Lemon juice
- Balsamic vinegar
- Olive oil
- Dijon Mustard
- Maple syrup
- Water
How to Make this Salad
To make this salad, you start by peeling and chopping the sweet potatoes into bite sized cubes. Then add a tablespoon of oil to a bowl and toss the sweet potatoes in the oil until they are evenly coated.
Then place them in the air fryer for 20 minutes at 200 degrees Celsius (390 Fahrenheit). Give them a shake half way through to ensure they cook evenly and don’t gert overcooked on one side.
If you don’t have an air fryer you can also place on parchment paper on a tray in the oven around 25 minutes at the same temperature. You can also simply boil the sweet potatoes until soft the whole way through if you wish.
While the sweet potatoes are cooking, you next prepare the salad dressing by first peeling and chopping the shallots, then frying in a pan with a teaspoon of olive oil. As the shallots are gently frying you add the tahini, maple syrup, juice from one lemon, balsamic vinegar and 3 tablespoons of water to a cup or jug and whisk until the dressing has a smooth consistency.
Once the shallots have been cooking for around 5 minutes and are nice and soft, add the dressing to the pan on a low heat and warm gently.
Prepare a salad bowl with a bed of mixed crunchy salad leaves. Add the drained chickpeas and the sweet potatoes once they are cooked. Cut the cherry tomatoes into halves or quarters depending on how big they are and add to the salad.
Pour the dressing over the salad and enjoy.
Variations
Many salads have some roasted nuts added to them. This will work really well with some roasted walnut pieces, pumpkin seeds or pine nuts.
I haven’t tried this with potatoes instead of sweet potatoes, but this should also work well with potatoes.
More Salads to Try
Check out some of the other great salads from TheFitDish
- Beetroot and Cucumber Salad
- Super Kale and Butternut Squash Salad with Cranberries
- Pomegranate Quinoa Salad
- Healthy Waldorf Salad
Air Fryer Sweet Potato and Chickpea Salad with Tahini Dressing
Ingredients
Salad ingredients
- 450 g sweet potatoes (1 lb)
- 120 g crunchy salad leaves
- 1 can chickpeas (drained)
- 120 g cherry tomatoes
- 1 tbsp olive oil
Dressing
- 2 tbsp tahini
- 1 tbsp maple syrup
- 3 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- 2 shallots
- 1 tsp Dijon mustard
Instructions
- Peel the sweet potato/s and chop into bite sized cubes. Add a tablespoon of oil to a bowl and toss the sweet potatoes in the oil until evenly coated.
- Place the sweet potatoes in the air fryer at 200 degrees Celsius (390 Fahrenheit) for 20 minutes, tossing half way through so that they cook evenly.
- Add the salad leaves to a big bowl as a base and add the drained chickpeas. Chop the tomatoes into halves or quarters and add to the bowl. Add the sweet potatoes once they are cooked.
- To make the dressing, peel and chop the shallots and place in a pan with a teaspoon of oil. Cook for 5 minutes on a medium heat until the shallots are soft.
- While the shallots are cooking, add the tahini, maple syrup, lemon juice, balsamic vinegar and Dijon mustard to a small jug along with 3 tablespoons of water. Whisk until the dressing has a smooth texture and there are no tahini lumps.
- Add the dressing into the pan with the shallots while turning the pan down to a low heat. heat the dressing gently.
- Once the dressing is warm, top the salad with the dressing and serve.
