Ingredients

The following ingredients have 2 Servings
  • 3 tbsp tahini
  • 1.5 tbsp or more lemon or lime juice
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1 to 2 tbsp water
  • a dash of salt
  • 1.5 cups cooked lentils (brown lentils or Indian brown lentils , or use cooked chickpeas or split yellow peas for variation)
  • 1 tbsp lemon tahini dressing from above (or use 1 tbsp tahini)
  • 1/4 cup finely chopped onion
  • 2 tbsp chopped cucumber or dlll pickle
  • 1 clove of garlic minced (optional)
  • 1 to 2 tsp lemon juice
  • 1/4 cup packed chopped cilantro
  • 2 tbsp chopped parsley
  • 1/2 green chili or jalapeno finely chopped (or use cayenne to taste)
  • 1/2 tsp ground cumin (preferably ground roasted cumin)
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • a very generous dash of cayenne and black pepper
  • 1/3 to 1/2 tsp salt or to taste
  • Multi-grain Sandwich Bread
  • Cucumber or dill pickle
  • Baby Greens or sprouts or choice

Instruction

  • Mix everything under lemon tahini dressing until it is a spreadable thick mixture. Taste and adjust tang and salt.
  • In a bowl, mix all the ingredients for the lentil salad. Taste and adjust salt, lemon and spice. Mash some of the lentils. (If using chickpeas or other larger cooked beans/lentils, process half of the larger beans with the spices, tahini and lemon juice in a processor. Mix with the rest in a bowl. Mash more if needed.)
  • To make the sandwich, lightly toast the bread (optional). Slather one slice generously with the lemon tahini dressing.
  • On the other slice, layer greens, cucumber/pickle and the lentil salad. Add other layers of choice like roasted veggies or sprouts.
  • Place the dressing slice on the sandwich, serve!