White Bean Salad with Tahini Dressing

White Bean Salad with Tahini Dressing

from wendypolisi.com
30 min
6 servings

This White Bean Salad with Tahini Dressing and smokey pepitas is flavor packed and so filling! It makes a great vegan lunch or paired with a green salad a perfect light dinner.

Ingredients

  • Pepitas
  • 1 cup raw pepitas (pumpkin seeds)
  • 1/2 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • Tahini Dressing
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 cloves minced garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • Salad
  • 2 cans cannelli or navy beans (drained and rinsed)
  • 1/2 cup shredded carrots
  • 1/2 cup diced celery
  • 1/2 cup diced red pepper
  • 2 tablespoons parsley
  • 1/2 cup toasted walnuts

Directions

  1. 1

    Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  2. 2

    In a medium bowl combine pepitas, olive oil, maple syrup, liquid smoke, smoked paprika, onion powder and sea salt. Toss to coat.

  3. 3

    Transfer to prepared baking sheet and spread into a single layer. Bake for 5 minutes. Stir and bake for 5 minutes longer. Remove from heat and allow to cool on the baking sheet.

  4. 4

    Meanwhile, whisk together olive oil, tahini, lemon juice, garlic, sea salt and pepper in a small bowl.

  5. 5

    In a large bowl combine beans, carrots, celery, red pepper, parsley and walnuts. Toss with dressing. Toss in desired amount of pepitas and serve at room temperature or chilled.