White Bean Kale Salad with Tahini Dressing

Scaled for 4 portions · 7 steps

2 cupwhite or wheat bread ((cubed // day old is best // sub gluten-free if needed))0.25 cupolive oil ((or other neutral oil, such as avocado))0.25 tspeach garlic powder, sea salt + black pepper115-ounce can white or butter beans ((rinsed and drained))1/2lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml))1 tbspolive oil0.25 tspsea salt1 tbspfresh parsley ((chopped // plus more for topping))285 gkale ((chopped // large stems removed))1lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))1 tbspolive oil1 tbspmaple syrup1 pincheach sea salt + black pepper1 clovegarlic ((minced))0.33 cuptahini1 clovegarlic ((minced))1–2 tbspmaple syrup1 pincheach sea salt + black pepper—Hot water ((to thin))—1 1/2 lemons, juiced ((1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml))

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