Turkish White Bean Salad

  • Prep: 8 Mins / Cook: 5 Mins
  • Serves 4
  • easy

A classic white bean salad served with tahini, a hugely popular dish originating from the Mediterranean coast of Turkey. Topped with tofu, plum tomatoes and fresh parsley, this gluten free dish is a rich source of protein, iron and vitamin K.

Gluten Free Dairy Free High Protein Low Carb Under 30 mins


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  • For the salad:
  • Cannellini Beans in Water Cannellini Beans in Water 225g 3 cups
  • Fresh Parsley Fresh Parsley 25g 1 cup
  • Ground Black Pepper Ground Black Pepper 1 tsp 1 tsp
  • For the dressing:
  • Tahini Tahini 3 tbsp 3 tbsp
  • Lemon Juice Lemon Juice 3 tbsp 3 tbsp
  • Apple Cider Vinegar Apple Cider Vinegar 2 tbsp 2 tbsp
  • Garlic Garlic 2 cloves 2 cloves
  • For the topping:
  • Plum Tomatoes Plum Tomatoes 4 4
  • Tofu Tofu 50g 1/5 cup
  • Olive Oil Olive Oil 2 tsp 2 tsp
  • Fresh Parsley Fresh Parsley 1 tbsp 1 tbsp


  1. 1.To prepare the tofu for the topping, heat the olive oil in a frying pan on a medium-high heat.
  2. 2.Add the tofu slices and fry for around five minutes, turning occasionally, until it is crisp and golden on both sides. Drain on kitchen paper and set to one side.
  3. 3.Whilst the tofu is cooking, mix the dressing ingredients together until they are smooth. The tahini may appear to curdle at first but quickly becomes smooth.
  4. 4.Add the salad ingredients to a large bowl. Mix in the dressing, until the beans are thoroughly coated.
  5. 5.Top the bean salad with the tomatoes, fried tofu and extra parsley and serve.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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