Chickpea Tahini Ginger Salad

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A Note from Feedfeed

Say goodbye to dull salads! Elevate your greens with this vibrant vegan salad featuring crispy chickpeas, sweet potatoes, and shredded cabbage, all lovingly coated in a rich and delicious tahini dressing. This salad is perfect for Fall/Winter. 

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Recipe Card

ingredients

Tahini ginger dressing

  • 1/3 cup tahini
  • 1 tablespoon grated fresh ginger
  • Juice 1 lime
  • 1/2 teaspoon maple syrup
  • Salt & pepper
  • Water to thin

ingredients

Roasted chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1 tablespoon oil

ingredients

Roasted sweet potato

  • 1 sweet potato, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon maple syrup
  • Salt & pepper

ingredients

Salad

  • Chopped cabbage
  • Chopped spinach
  • 1/4 cup dried cranberries

Method

  • Step 1

    In a small bowl mix diced set potato with the seasoning transfer to the airfryer for 10-15 minutes, till slightly browned.

  • Step 2

    In the same small bowl mix chickpeas with the seasoning, transfer to airfryer for 15 minutes at 180c, or till browned and crispy.

  • Step 3

    Prepare the dressing by whisking tahini with lime juice, slowly add water till you achieve desired consistency, the mix will looks whiter, add the rest of the dressing ingredients, taste and adjust flavours if needed.

  • Step 4

    Assemble the salad, with spinach, red cabbage, sweet potato, chickpeas, dried cranberries and toss dressing on top, mix and enjoy