White Bean Kale Salad with Tahini Dressing

Name: White Bean Kale Salad with Tahini Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups white or wheat bread; 1/4 cup olive oil; 1/4 tsp each garlic powder, sea salt + black pepper; 1 15-ounce can white or butter beans; 1/2 lemon, juiced; 1 Tbsp olive oil; 1/4 tsp sea salt; 1 Tbsp fresh parsley; 10 ounces kale; 1 lemon, juiced; 1 Tbsp olive oil; 1 Tbsp maple syrup; 1 pinch each sea salt + black pepper; 1 clove garlic; 1/3 cup Tahini; 1 clove garlic; 1 1/2 lemons, juiced; 1-2 Tbsp maple syrup; 1 pinch each sea salt + black pepper; hot water

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4.9

261 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
541 kcal
Course
Main Course, Salad
Cuisine
Vegan

White Bean Kale Salad with Tahini Dressing

Valerie Marks

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A 30-minute kale salad with lemon-herb white beans, garlic croutons, and a creamy tahini dressing. A hearty, flavorful, plant-based side or entrée.

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Ingredients

Servings

GARLIC CROUTONS optional

2 cups white or wheat bread (cubed // day old is best // sub gluten-free if needed)
1/4 cup olive oil (or other neutral oil, such as avocado)
1/4 tsp each garlic powder, sea salt + black pepper

BEANS

1 15-ounce can white or butter beans (rinsed and drained)
1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
1 Tbsp olive oil
1/4 tsp sea salt
1 Tbsp fresh parsley (chopped // plus more for topping)

SALAD

10 ounces kale (chopped // large stems removed)
1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
1 Tbsp olive oil
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
1 clove garlic (minced)

DRESSING

1/3 cup Tahini
1 clove garlic (minced)
1 1/2 lemons, juiced (1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml)
1-2 Tbsp maple syrup
1 pinch each sea salt + black pepper
hot water (to thin)

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Instructions

If making croutons (optional), preheat oven to 325 degrees F (162 C).
Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional). Best when fresh. If serving later, store dressing and croutons separate.

Notes

*Nutrition information is a rough estimate calculated with croutons and dressing.*Salad inspired by Deliciously Ella. Recipe adapted from my Garlicky Kale Salad with Crispy Chickpeas.

Nutrition Information

Show Details

Serving 1serving Calories 541 (27%) Carbohydrates 58.2g (19%) Protein 14.8g (30%) Fat 32g (49%) Saturated Fat 4.7g (24%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 607mg (25%) Fiber 8.6g (34%) Sugar 8.7g (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 541 kcal

% Daily Value*

Serving	1serving
Calories	541	27%
Carbohydrates	58.2g	19%
Protein	14.8g	30%
Fat	32g	49%
Saturated Fat	4.7g	24%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	607mg	25%
Fiber	8.6g	34%
Sugar	8.7g	17%