In a blender, combine tahini, olive oil, lemon juice, Dijon mustard, minced garlic, nutritional yeast, maple syrup, salt, pepper, and 2 tablespoons of water. Blend until smooth and creamy.

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

In a large mixing bowl, massage chopped kale with apple cider vinegar for 2-3 minutes until wilted and vibrant.

To the massaged kale, add sliced red onion, rinsed white beans, and mix in 2 tablespoons of the prepared vegan Parmesan.

Pour the tahini dressing over the salad mixture and toss for about 1 minute ensuring everything is coated.

Serve in bowls, topped with remaining vegan Parmesan, cracked black pepper, and an extra squeeze of lemon juice.