Lemon Tahini Kale White Bean Salad (Printable)

Tender massaged kale meets creamy white beans in a zesty lemon-tahini dressing, topped with roasted seeds and crispy chickpeas for satisfying crunch.

# What You’ll Need:

→ For the Salad

01 - 1 large bunch kale (about 8 cups), stems removed, leaves finely chopped
02 - 1 (15 oz) can white beans (cannellini or navy beans), drained and rinsed
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, thinly sliced
06 - 1 avocado, diced

→ For the Creamy Lemon Tahini Dressing

07 - 1/4 cup tahini
08 - 3 tablespoons fresh lemon juice
09 - 1 tablespoon olive oil
10 - 1 tablespoon maple syrup or agave
11 - 1 clove garlic, minced
12 - 2–3 tablespoons cold water (to thin)
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

→ For the Crunch Topping

15 - 1/3 cup roasted sunflower seeds
16 - 1/3 cup roasted pumpkin seeds (pepitas)
17 - 1/4 cup gluten-free crispy chickpeas (store-bought or homemade)

# How-To Steps:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Gradually add cold water until the dressing is creamy and pourable.
02 - Place chopped kale in a large mixing bowl. Drizzle with a little lemon juice and a pinch of salt. Massage the leaves with your hands for 2–3 minutes until softened and reduced in volume.
03 - To the bowl with kale, add white beans, cherry tomatoes, cucumber, red onion, and avocado.
04 - Pour the dressing over the salad and toss well to coat everything evenly.
05 - Top with sunflower seeds, pumpkin seeds, and crispy chickpeas just before serving for maximum crunch.
06 - Serve immediately, or refrigerate (without the crunch topping) for up to 2 days.

# Expert Advice:

01 -
  • The tahini dressing is impossibly creamy without a drop of dairy, and the lemon brightens everything up like sunshine
  • That crunch topping might just become your favorite part—seeds and crispy chickpeas make every bite exciting
02 -
  • The kale really does need that massage—skipping it leaves the leaves tough and bitter instead of silky
  • Tahini dressing can seize up and get thick as paste, just keep whisking in more water until it relaxes
  • Never add the crunch topping until the moment you serve, or itll get sad and soggy
03 -
  • Remove kale stems by holding the leaf at the bottom and stripping upward with your hand
  • If making ahead, add avocado right before serving so it stays fresh and green

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