Prepare the Kale: In a large bowl, add the torn kale pieces. Sprinkle with a pinch of salt and a little lemon juice.
Massage the kale with your hands for about 2-3 minutes until it becomes tender and darkens in color. This step helps to break down the tough fibers.
Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt.
Gradually add water, one tablespoon at a time, until you reach your desired consistency. The dressing should be creamy but pourable.
Assemble the Salad: To the massaged kale, add the rinsed beans, diced cucumber, cherry tomatoes, and red onion.
Pour the tahini dressing over the salad and toss gently to combine.
Serve: Top with toasted walnuts or pumpkin seeds for added crunch, if desired. Season with additional salt and pepper to taste. Serve immediately or let it sit for 10-15 minutes to allow the flavors to meld.
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