Air Fryer Sweet Potato and Chickpea Salad with a Tahini Lemon Dressing

Published: 11 May 2024 by Simon Deane

featured image of Air Fryer Sweet Potato and Chickpea Salad with a Tahini Lemon Dressing

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.


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.

shallots and tahini lemon balsamic dressing warming in a pan

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.


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

air fryer sweet potato and chickpea salad served in a bowl

Air Fryer Sweet Potato and Chickpea Salad with Tahini Dressing

A lovely warm salad with sweet potatoes, chickpeas, crunchy leaves and cherry tomatoes. Served with a tahini lemon balsamic dressing.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 sides
Calories 322 kcal


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


  • 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


  • 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.


Calories: 322kcalCarbohydrates: 50gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 96mgPotassium: 788mgFiber: 9gSugar: 13gVitamin A: 18379IUVitamin C: 17mgCalcium: 101mgIron: 4mg
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  • Simon Deane

    My mission is to provide the resources to help people to prepare their own healthy and tasty meals at home and to teach people about nutrition and how to eat healthier...

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