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.
- 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
- 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
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