Ingredients:

Garlic Croutons (optional)

• 2 cups white or wheat bread, cubed (day old is best)
• 1/4 cup olive oil
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Beans

• 1 15-ounce can white or butter beans, rinsed and drained
• Juice from 1/2 lemon
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, chopped – plus more for topping

Salad

• 10 ounces kale, chopped, large stems removed
• Juice from 1 lemon, about 2 tbsp
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 garlic clove, minced
• Pinch of salt and pepper

Dressing

• 1/3 cup tahini
• 1 clove garlic
• Juice from 1 1/2 lemons
• 1-2 tbsp maple syrup
• pinch of sea salt and pepper
• Hot water to thin

Instructions:

1. For croutons, preheat oven to 325 degrees F.
2. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, salt, and pepper, and pour over the bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
3. 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.
4. In the meantime, add the drained beans to a small mixing bowl with lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
5. 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.
6. 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 seasoning as needed. Set aside.
7. 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 parmesan cheese (option). Best when fresh. If serving later, store dressing and croutons separate.
8. Enjoy!

Recipe by minimalist baker.