Drain your chickpeas, coat them with olive oil and paprika and air-fry for about 20 minutes until crispy.
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Peel your sweet potatoes, chop them into cubes, coat with olive oil and paprika and air-fry for about 20 minutes too.
Cut your Granny Smith apple into thin half-slices, skin on, and set aside.
Remove the thick stems from the kale, chop it as you would lettuce for a salad and put it in a bowl. Drizzle with olive oil and massage well for about 5 minutes.
Mix the sweet potato, chickpeas and apple with your kale and top with some feta and dried cranberries.
For the dressing, mix white balsamic vinegar, olive oil, maple syrup and Dijon mustard with a bit of salt and pepper. Adjust to your taste — it should be a little sweet.
