In a high-speed blender, combine tahini, olive oil, lemon juice, Dijon mustard, garlic, nutritional yeast, maple syrup, salt, pepper, and 3 tablespoons of water. Blend until smooth and creamy.

In a small food processor, pulse sunflower seeds, a pinch of salt, and nutritional yeast until it resembles a fine sand texture.

In a large mixing bowl, tear kale into bite-sized pieces, sprinkle with apple cider vinegar, and massage gently for 2-3 minutes.

Add red onion and rinsed white beans to the massaged kale, sprinkle in 2 tablespoons of vegan Parmesan, and drizzle with tahini dressing. Toss to coat.

Transfer salad to a serving dish, top with additional vegan Parmesan, cracked pepper, and a squeeze of fresh lemon juice. Serve immediately.