For the Lemon Tahini dressing:

• 3 tbsp tahini
• 1.5 tbsp lemon juice or lime juice
• 1/4 tsp garlic powder
• 1/2 tsp parsley or dried dill, dried
• 1 to 2 tbsp water
• salt a dash of

For the lentil salad

• 1.5 cups lentils brown lentils or Indian brown lentils, or use cooked chickpeas or split yellow peas for variation, cooked
• 1 tbsp lemon tahini dressing from above or use 1 tbsp tahini
• 1/4 cup onion finely chopped
• 2 tbsp cucumber or dill pickle, chopped
• 1 clove garlic optional, minced
• 1 to 2 tsp lemon juice
• 1/4 cup cilantro packed chopped
• 2 tbsp parsley chopped
• 1/2 green chili or use cayenne to taste, or jalapeno, finely chopped
• 1/2 tsp cumin preferably ground roasted cumin, ground
• 1 tsp ground coriander
• 1/2 tsp garlic powder
• cayenne pepper a very generous dash
• black pepper a very generous dash
• 1/3 to 1/2 tsp salt or to taste

Other:

• multi-grain sandwich bread
• cucumber or dill pickle
• baby greens or sprouts or choice