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–+ servings
Lemon Tahini White Bean Caesar Salad

Delicious Lemon Tahini White Bean Caesar Salad You’ll Love

Experience the vibrant flavors of Lemon Tahini White Bean Caesar Salad, a healthy and satisfying dish packed with nutrients.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup Tahini Substitute with sunflower seed butter for nut-free options.
  • 1/4 cup Olive Oil Use avocado oil for a different flavor profile.
  • 1/4 cup Lemon Juice Freshly squeezed is best for flavor.
  • 1 tbsp Dijon Mustard Can substitute with yellow mustard if needed.
  • 1 clove Garlic Use garlic powder if fresh is unavailable.
  • 1 tbsp Nutritional Yeast Boosts nutrition with B vitamins.
  • 1 tbsp Maple Syrup Agave nectar can work as a substitute.
  • to taste Salt & Pepper Adjust according to taste preferences.
  • 2 tbsp Water Add more for a thinner dressing.
Salad
  • 4 cups Kale Romaine lettuce can be a good alternative.
  • 1/4 cup Sunflower Seeds For vegan Parmesan; substitutes with cashews or omit if desired.
  • 1 tbsp Apple Cider Vinegar Lemon juice can replace it if needed.
  • 1/2 small Red Onion Shallots or green onions can serve as alternatives.
  • 1 can White Beans Chickpeas can be used for a different texture.
Optional Toppings
  • to taste Extra vegan Parmesan For that extra cheesy touch.
  • to taste Cracked Black Pepper Adds a spicy kick.
  • to taste Fresh Lemon Juice For an extra zing right before serving.

Equipment

  • high-speed blender
  • Food Processor
  • mixing bowl

Method
 

Make the Dressing
  1. In a high-speed blender, combine tahini, olive oil, lemon juice, Dijon mustard, garlic, nutritional yeast, maple syrup, salt, and pepper. Add about 2 tablespoons of water and blend on high until smooth.
Prepare Vegan Parmesan
  1. In a small food processor or grinder, add sunflower seeds, nutritional yeast, and a pinch of salt. Pulse until it resembles a coarse sand-like texture.
Massage Kale
  1. Place the chopped kale into a large mixing bowl and drizzle with apple cider vinegar. Gently massage the kale for about 2-3 minutes.
Combine Ingredients
  1. Add the sliced red onion, rinsed white beans, and 2 tablespoons of vegan Parmesan to the kale. Pour the tahini dressing over the salad and toss to coat.
Serve
  1. Transfer the salad to a serving bowl, and top with additional vegan Parmesan, cracked black pepper, and fresh lemon juice.
Storage
  1. Store leftovers in an airtight container for up to 3 days. The vegan Parmesan can last up to 2 weeks.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 14gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Allow the salad to sit in the refrigerator for 10-15 minutes before serving to enhance flavor.

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