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+ servings

White Bean Salad with Tahini Dressing

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.
Course Salad
Cuisine American, Gluten Free, Healthy
Keyword white bean salad recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 243kcal


  • Pepitas
  • 1 cup raw pepitas pumpkin seeds
  • ½ tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ 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
  • ½ cup shredded carrots
  • ½ cup diced celery
  • ½ cup diced red pepper
  • 2 tablespoons parsley
  • ½ cup toasted walnuts


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl combine pepitas, olive oil, maple syrup, liquid smoke, smoked paprika, onion powder and sea salt. Toss to coat.
  • 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.
  • Meanwhile, whisk together olive oil, tahini, lemon juice, garlic, sea salt and pepper in a small bowl.
  • 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.


Calories: 243kcal | Carbohydrates: 9g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 410mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2485IU | Vitamin C: 21.5mg | Calcium: 40mg | Iron: 1.8mg