Optional for sweet potatoes: Use an air fryer or oven to cook the sweet potatoes. For the oven, preheat to 400ºF. See linked sweet potato recipe in ingredient list and follow.

Prepare the cabbage and chickpeas: Toss the chickpeas and cabbage in olive oil, turmeric, cumin, cinnamon, garlic powder, and salt. Transfer to a large rimmed baking sheet in a single layer. Do not overcrowd. Use an additional baking sheet as needed.

Roast the cabbage and chickpeas with the sweet potatoes (if making) for the last 15 minutes of cooking. Otherwise, roast them at 400ºF for about 15 minutes, or until the chickpeas are golden brown. Toss after 7 minutes, and add the pecans and pepitas to the same baking sheet for the last 6 minutes of cooking.

Make the dressing: Add the tahini, balsamic vinegar, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, and 2 tablespoons warm water to a medium bowl. Mix well until smooth. Add more warm water as needed until the desired consistency. Season with salt.

Combine: Transfer the chickpeas, cabbage, pecans, pepitas, and cranberries to a large bowl. Mix to combine.

For serving: Toss the warm salad with about one half of the dressing, or to taste. Serve as is, or use as a topping for baked sweet potatoes.

Optional for sweet potatoes: Once the sweet potatoes are cool enough to handle, scoop out some of the flesh. Load the potatoes with the warm salad. Drizzle with more dressing as desired.