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.
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.
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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