• Cooking Time: 0
  • Servings: 4-6
  • Preparation Time: 5-10 minutes


I am the author of The Trendy Vegan, a lifestyle blog for vegans for a lifetime (or just for a meal!) I joined a CSA this summer and had a gorgeous head of kale, and wanted to do something new with it. I also had some hummus and cannelini beans, both great sources of protein and totally vegan friendly, so I got creative. This dish is fresh and crisp and quite filling for a salad. I've remade it on numerous occasions, and am always happy to share delicious creations with others!


  • 1 head of kale, washed and chopped into bite size pieces
  • ½ head of napa cabbage, washed and chopped into bite size pieces
  • ½ can rinsed and drained cannelini beans
  • 1 TBSP tahini (sesame paste)
  • 1 generous TBSP Sabra hummus
  • ¾ cup Greek salad dressing (or similar red wine vinaigrette)


  • Wash and chop your greens and place them in a large mixing bowl.
  • In a separate bowl whisk together the salad dressing, tahini and hummus until well combined.
  • Pour the dressing over the greens to coat well.
  • Add the beans and refrigerate for 30 minutes and then serve chilled.
  • Feel free to add a few squirts of fresh lemon to brighten the taste even more!

Categories: Lettuce/Vegetable 

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