Wash the zucchini and cut the end and top off. Use a vegetable peeler to make ribbons by peeling the zucchini from top to bottom, resulting in one long thin piece of zucchini. Once you get to the middle part with seeds stop. Rotate the zucchini to get all sides. You can save the middle part with the seeds and use in a different recipe.

In a small blender or using a small mixing device like a frother make the dressing. Add in the tahini, water, lemon juice, seasonings, and vegan parmesan. Blend until smooth. Taste and adjust to your preference.

To make the croutons toss the bread cubes in the oil and seasonings. Then, you can either air fry at 400°F for 6 to 8 minutes until golden brown or bake in the oven at 400°F for 10 minutes.

To assemble the salad layer the zucchini ribbons, croutons, and cannellini beans on a large serving plate. Then drizzle the dressing over top and sprinkle the vegan parmesan and black pepper over top. Enjoy immediately.