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White Bean Kale Salad with Tahini Dressing
4.9 from 148 votes

White Bean Kale Salad with Tahini Dressing

This White Bean Kale Salad combines hearty white beans with tender kale massaged in lemon and maple syrup, topped with optional garlicky croutons and dressed in a creamy tahini sauce. The salad balances earthy, bright, and nutty flavors with a range of textures from crunchy croutons to soft beans and leafy greens, making it a substantial and flavorful dish.

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

Ingredients

GARLIC CROUTONS optional
  • 2 cups white bread cubed // day old is best // sub gluten-free if needed, or wheat bread
  • 1/4 cup olive oil (or other neutral oil, such as avocado)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
BEANS
  • 1 ounce white bean rinsed and drained, or butter bean, canned
  • 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
  • 1 Tbsp olive oil
  • 1/4 tsp salt sea salt
  • 1 Tbsp parsley chopped // plus more for topping, fresh
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 sea salt
  • 1 pinch 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 sea salt
  • 1 pinch black pepper
  • water to thin, hot

Instructions

    Cup of Yum
  1. If making croutons (optional), preheat oven to 325 degrees F (162 C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 includes croutons and dressing; omit or modify as needed for dietary needs.
  • Day-old bread is best for making croutons to ensure crispiness, substitute gluten-free bread for gluten-free diets.
  • Massage kale thoroughly to soften leaves for better texture and flavor.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 541

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.