White Bean Kale Salad with Tahini Dressing

Jump to Recipe
Big plate of our AMAZING Lemony Garlic Kale Salad with Butter Beans and Garlic Croutons

I think there’s something wrong with me. I’ve started to crave kale.

If I haven’t had it in two days, I get something like a twitch. I need a dark, leafy greens fix STAT.

Most mornings, I have a green smoothie loaded with kale and spinach. And if I’m feeling especially healthy, I whip up a Roasted Sweet Potato Chickpea Kale Salad for lunch or dinner. Oh, and Cheesy Kale Chips – they usually call my name around 3 p.m.

This is not me bragging about my healthy diet. This is me confessing that I think I have an addiction. Halp.

Bowl of butter beans and seasonings for making a super healthy vegan kale salad

In all seriousness, I love that I love leafy greens! I know it’s an acquired taste for some. The first time I tried kale was in a smoothie that wasn’t properly blended and I swore I’d never try the bitter, tough green again.

Fast forward to today and I literally pick the kale that’s meant for garnish off John’s dinner plate like it’s the last bite of chocolate cake on the table.

This salad takes my kale obsession even further. I added in white beans, some garlic croutons, and dressed it in a simple tahini dressing. Friends, it’s like a flavor explosion in the mouth. I (literally) think I’m in love.

Massaging kale for a delicious vegan whole meal salad recipe

It starts with a little kale massage to break down the texture and remove some of the bitterness. Olive oil, lemon juice, fresh garlic, and maple syrup infuse flavor before the dressing even goes on.

If your salad tastes delicious on its own, you don’t need as much dressing! That’s my number one kale salad tip. Pre-season – it’ll get you far in life.

Whisking ingredients for homemade vegan Garlic Tahini Dressing

Next come white beans tossed in olive oil, lemon juice, sea salt, and fresh parsley.

And while all of this is happening, roast up some simple garlic croutons and whip up my 5-ingredient tahini dressing. It’s like liquid gold as far as I’m concerned. I rarely deviate from this dressing these days. It’s become my absolute favorite for every kind of salad.

Pouring Garlic-Tahini Dressing over our Lemony Garlic Kale Salad with Butter Beans

I hope you guys love this salad! It’s:

Super quick (30 minutes)
Simple (with basic ingredients)
Loaded with lemon-garlic flavor
Creamy + sweet, thanks to the tahini dressing
Loaded with fiber + protein (15 g protein per serving!)
Satisfying + healthy
& Perfect for weeknight meals and hosting

I think this salad is perfect for when you’re craving something substantial but nutrient-rich. I personally love big kale salads for lunch because it means I’ve already gotten in nearly all of my vegetables servings before dinner, leaving lots of room for things like pizza and ice cream. Let’s be real – I eat greens so I can have pizza and dessert.

If you try this salad, let us know! Leave us a comment, rate it (once you’ve given it a go), and last but not least – take a picture and tag it #minimalistbaker on Instagram! We’d absolutely love to see what you come up with. Cheers, friends!

Big plate of Lemony Garlic Kale Salad with Butter Beans and Garlic Croutons for an easy vegan dinner

White Bean Kale Salad with Tahini Dressing

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.
Author Minimalist Baker
Gold fork resting on a plate of Vegan White Bean Kale Salad
4.86 from 87 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entrée, Salad
Cuisine Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • 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


  • 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)


  • 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)


  • 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)


  • 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.


*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 (1 of 4 servings)

Serving: 1 serving Calories: 541 Carbohydrates: 58.2 g Protein: 14.8 g Fat: 32 g Saturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 607 mg Fiber: 8.6 g Sugar: 8.7 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Janessa says

    Absolutely delicious – my husband even ate 2 servings and isn’t a huge kale fan. I especially love the dressing and it will likely be my new go-to dressing recipe. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it, Janessa. Thank you for the lovely review! xo

  2. Mella says

    This salad was great!!! I made according to recipe except I cooked my own white beans and I added grilled lamb sausage to it. The dressing was excellent. The addition of maple syrup helps to tame the acidity of the lemon. I will definitely make this again for company!

  3. Socrates says

    The dressing was especially good, although I found myself putting a lot more lemon juice in it. That might just be my personal thing though, I really like citrus. Anyways the salad was real good, but the dressing is the BEST

  4. Elsa says

    Roasted the garlic and used for the dressing. Added some chicken on top for dinner but will make this is a side for bbq or a dinner. Was super tasty! Thanks for the recipe!

  5. Alli R. says

    This has been a regular part of our rotation for some time now, so I really should’ve left a review sooner! This salad is a perfect weeknight dinner for our family of four. It comes together quickly and pleases everyone, even the toddler! I do use two cans of beans to make a bigger meal but I don’t double their dressing. Love the tip about massaging the kale; it really makes all the difference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Alli. Thanks so much for the lovely review! xo

  6. Dora says

    Well I made this salad a few weeks ago, so even though I’m quite late to comment, I promised myself I was going to comment on the recipes I make from now on, as I can imagine that is useful for you :)
    Even though while I was squeezing those lemons I was telling myself it was too much and that I was going to find the salad too acid, I just loved it 😍 I mean, I love me some dressing with citrus, but have a hard time when it’s too acid. But I’m happy I trusted you, this salad was so so delicious, fresh even if very garlicky, light but filling. Definitely will make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Your comment is SO appreciated, Dora! Thank you taking the time to write a review! xo

      • Dora says

        With pleasure ☺️ Just for my comment to be as complete as possible, for people who might have a look at the comments before making this: due to lack of time, I made the salad with store-bought croutons, I’m sure homemade ones would have made it taste even better.

  7. Stephanie says

    I made this for Easter and it was so good! It makes a lot of dressing so I got more kale/beans to make it again this week. Very filling so it will be in my rotation of lunch salads.

  8. Linsey says

    I’ve never been obsessed with a salad but omg this is what salad dreams are made of.

    Admittedly, its a bit labor intensive since it is basically 4 recipes rolled into one, but the payoff is so beyond worth it. Plus I like that there are many similar ingredients in each mini recipe, so it’s not a ton of ingredients. I was also a bit wary of how much lemon juice goes into the dressing, but it all works together so perfectly.

    The flavor is strong but somehow not overwhelming, the different ingredients all meld together really well, and its so hearty it can for sure stand alone as a meal. 100 stars for this recipe.

  9. Jen says

    This salad was not only super easy to make but also incredibly delicious! It makes a lot of dressing, we just put on what we wanted and had leftover dressing for another time. I will definitely be making this regularly.

  10. Michelle says

    I have made the kale white bean salad many times. We absolutely love it. I have shared the recipe with my daughters who also love it. I made it with the croutons once and they are absolutely delicious. Usually I omit the croutons just because of time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, so glad this recipe is enjoyed by all! Thanks for the kind review, Michelle. xo

    • Laura says

      I was definitely skeptical because I’m not the “healthiest” eater and don’t typically like kale. However I’ve been trying to get more greens into my diet and I saw this recipe during my search. I am SO glad I tried it. It far exceeded my expectations. It was so flavorful and not bitter at all, which I always worry about with kale. The flavor combination worked perfectly to make something that I kept coming back to. I’m just glad I made enough to have for lunch tomorrow!

  11. Alison says

    Another winner. Such a beautifully simple lunch. I skipped the croutons and omitted the oil. Also, I didn’t have any fresh parsley, so I used dill instead. It was a great substitute! I ended up eating half of recipe. :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks as always for the lovely review, Alison. Your modifications sound great, too! xo

  12. Kristen or Tushingham says

    This was one of the first recipes I tried of yours as a new vegan. Truthfully I though it was going to be bad. Kale was too bitter. I had never tried the combination of ingredients and was skeptical. This recipe transformed what I thought of as vegan food. We now make this constantly. Anyone would love this.

  13. Sarah F says

    Wow, this is definitely a keeper, and a great way to get more greens in. I didn’t have maple syrup, but I did put a smidge of honey in the tahini dressing. Another delicious, healthy, and super easy recipe! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Rachel says

    This salad is so good! I’m trying to eat more plant-based at home, but I struggle with lunches that feel hearty enough without having to prep tofu or tons of roasted veg. This recipe is the perfect balance of garlicky, tart, and sweet, and I could absolutely eat the dressing with a spoon. Definitely going to add this to my weekday lunch rotation.

  15. Staci says

    Holy moly! This was so delicious! Was craving some greens and whipped this up pretty quickly. This will be a new lunch staple for the weekdays! I might add some avocado toast on the side for a little more substance to get me through the work day! Thank you so much minimalist baker!

  16. Gabrielle says

    We loved the taste of this dish (!!) but there was way too much dressing! We had to rinse/pat dry our salad in order to tolerate eating it. I will make it again, but will definitely cut the dressing in half if not more, as well as the dressing on the beans and the kale. We added parmesan to it but no croutons, and it was a really nice meal with fresh bread on the side. Too bad about the heavy dressing. I followed the recipe measurements exactly and the salad was drowning in dressing! I gave it 3 stars because of the intense amount of dressing. Otherwise I would have given it 5 stars.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Gabrielle, we’re definitely sauce people so we don’t hold back! This amount may have been too much depending on the size of your kale bundle or greens? We’d recommend adding dressing a little at a time next time or just serving on the side. Thanks for the review!

    • Carolyn says

      My husband and Ioveee this salad. We usually eat it either as a meal itself or I still make the full amount and use it as a side or for lunch the next day (which I think is even better!). As much as I love a tahini dressing, we actually think it’s perfect with just the ingredients used to massage the kale- in fact it’s basically my go-to way to prepare any kale salad now! Game changer!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Awesome! Thanks for the kind review, Carolyn. We’re so glad you both enjoy the salad! xo

  17. Linh Ly says

    This was f***ing amazeballs! Coming from a person who hates and rarely eats salads. It is a bit on the sweeter side, but I love sweet, so it worked out for me. Adjust to your taste. I added an avocado and sprinkled with the vegan parm. mmmMMmmm

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Gg! Feel free to add maple to taste for next time. We like to make plenty of dressing for those who like a heavily dressed salad =) The extra dressing can be used for other dishes, such as over roasted veggie/grain bowls.

  18. Chelsea says

    Such a delicious salad! I added in avacado and roasted asparagus which went well. I don’t normally love kale but once you massage and season it, it makes such a difference and is so enjoyable. The tahini dressing ties it all together and makes it so yummy and creamy. A sprinkle of nutritional yeast goes nicely to top it off. Will definitely be having this again.

  19. Paulie says

    Yum! I had some leftover tahini that I bought for another kale salad recipe. This was far superior! The maple syrup really mellows out the tahini and all the flavors worked so well together.

  20. Debby says

    This is delish! My pandemic pantry had no tahini so I subbed in chunky almond buster with GREAT results

  21. Gem says

    This came out delicious! I was surprised by how soft and edible the kale was after the massage and it had a lemony sweet taste that even my kids loved. They ate it without the Tahini dressing but the dressing gave it a nice creamy touch that I enjoyed. Thanks for the easy and yummy recipe!

  22. Heather Johnson says

    Delicious! I subbed out some of the spices for what I had on hand, and I added some hardy spinach in with the kale and it was delicious!

  23. sarah says

    Delicious salad! Just made it tonight and love that it’s so easy to throw together. Definitely will be making again!

  24. Marya says

    I have been looking for a great kale salad recipe for AGES. So glad I found this! My search is officially over. I love that this salad is loaded with protein and can be served as a side dish (my hubby, who usually hates kale, loves it with white fish) or as a meal by itself. Also, it is so quick and easy to make. Now that I know the ingredients almost by heart, it take me only 15-20 minutes max. Great job coming up with this recipe!

  25. Jill says

    This recipe turned out awesome when I made it last night for me and my boyfriend! Thanks for sharing—we love the lemon-garlic combo :)
    Also, I have Celiac Disease and made the croutons as instructed instead with two gluten free dinner rolls. I highly recommend you add the option of gluten-free bread/buns in the croutons ingredient section (along with white and wheat), so that others with gluten restrictions (who are maybe new to adjusting recipes) also know it‘s easily adaptable and can enjoy the crunchy croutons in this salad, too!

  26. Mikay says

    I had extra kale in my fridge that I needed to use. After some searching, I found this recipe and saw all of the positive reviews. I decided to see what all the hype was about. The recipe lives up to (and surpasses) all of the reviews! I couldn’t believe how delicious yet simple it was! I’ve struggled to get rid of the bitter kale taste, but this recipe completely eliminates that. The maple syrup, lemon, and tahini combination is delicious! Thank you so much for the recipe! This is one of my new favorites, and I’m excited to share it with friends :)

  27. Ashley says

    This salad is giving me LIFE right now. I’ve made it at least 10 times in the past two weeks, and I simply cannot get enough. I look forward to it – which is saying a lot for me! This salad has gotten me seriously hooked on dino kale! Sometimes I’ll just rock the salad minus the beans if I’m eating it alongside a soup or something else filling (i.e. lasagna). I usually don’t include the maple syrup in the kale massaging part, mostly because I forgot once and then preferred the flavour of the salad this way. I definitely always forget the garlic powder on the croutons too, but they’re still delicious without! I usually use an Ace baguette or something similar to make the croutons, and I always make extra so I can dip them in the dressing! LOVEEEE the dressing so much. It’s such a unique and addicting flavour combination! Thanks for this holy grail recipe, Dana! :D

  28. SherryD says

    I’ve made this more than once and it is the best!!! Easy and it makes you look like you know what you’re doing in the healthy and tasty food arena. Seriously impressive and sooo good. More like this please!!

  29. Nadine says

    This, my dear Dana, is the BOMB!!!!!!!!!! It is one of THE best salads I’ve had. Delicious. The combination of the kale, the bean mixture and the dressing is phenomenal. I can’t get enough of it. We had a healthy recipe exchange in my office and I made this salad and people loved it. I truly thank you for creating this and sharing it with us :-)

  30. Clara says

    I ate this salad for dinner and then breakfast and lunch the next day. I ate it alone and with gusto and now it’s all gone. Delicious.
    I made croutons with whole wheat bread, I used a lime and some cilantro (instead of lemon and parsley) for the beans because that’s what was in the fridge.
    I need to stress how much I looked like a starved goblin inhaling this salad, it was that good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Clara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  31. S says

    This salad was great! I used parmesan crisps from Trader Joe’s as well as regular parm/asiago cheese blend. I was intimidated by kale in salad but this tasted so good! I will be making more for weekday lunches.

  32. Ryann says

    This is one of my favorite recipes! It’s a go-to for any event or holiday party, as well as when I want to make a giant batch to have for a couple of days when a quick meal is needed. I usually double the recipe since it keeps well in the fridge. I recommend letting the salad sit in the fridge for at least a couple of hours before eating. Doing so softens the kale and lets all of the flavors blend beautifully. If you don’t have time to do that, just make sure you massage the kale well. Thank you so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ryann. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  33. Rachel says

    I have made this so many times and it never disappoints! Super delicious and delightfully filling for a salad. I’ve use the trick for ‘massaging’ kale now on separate recipes, and this is now also my go-to way for making croutons. Love love LOVE.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rachel. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo