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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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 sides
Calories: 322
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the dressing into the pan with the shallots while turning the pan down to a low heat. heat the dressing gently.
  7. Once the dressing is warm, top the salad with the dressing and serve.

Nutrition

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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