Sweet Potato Salad with Chickpeas

4.60 from 5 votes

Enjoy the flavors of fall with this easy, flavorful sweet potato salad with chickpeas for a nutritious main course, side dish, or appetizer!

Prep Time10

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: sweet potato salad, sweet potato salad recipe

Servings: servings

Preheat the air fryer to 350 degrees Fahrenheit (175 degrees Celsius).
In a large mixing bowl, toss the 1-inch cubed sweet potato with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, and season with salt and pepper to taste.
3 cups 1 large sweet potatosweet potato, cut into 1-inch cubes, 3 Tablespoons olive oil, 2 Tablespoons maple syrup, Salt to taste, Black pepper to taste
Place the seasoned sweet potatoes in the air fryer basket, and cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking. The sweet potatoes should be tender and slightly caramelized.
Remove from the air fryer, and set aside to cool.

In a large salad bowl, combine the mixed greens, sliced green apple, sliced red onion, rinsed and drained chickpeas, toasted walnuts or pecans, dried cranberries, and crumbled goat cheese.
6 cups mixed greens, 1 large green apple, ½ cup red onion, 1 15 ounce canned chickpeas, rinsed and drained, ½ cup toasted walnuts or pecans, 1/2 cup dried cranberries, ½ cup goat cheese

In a separate bowl, whisk together 2 tablespoons of tahini, ¼ cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 tablespoon of pomegranate molasses.
2 Tablespoons tahini, ¼ cup extra virgin olive oil, 2 Tablespoons fresh lemon juice, 1 Tablespoon pomegranate molasses
Add 1-2 tablespoons of water to the dressing to achieve the desired consistency. Adjust the water to make the dressing as thick or thin as you like.
1-2 Tablespoons water