For the Lemon Tahini dressing:

• 3 tbsp Tahini
• 1.5 tbsp or more lemon or lime juice
• 1/4 tsp garlic powder
• 1/2 tsp dried parsley or dried dill
• 1 to 2 tbsp water
• A dash of salt

For the lentil salad

• 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

Other:

• Multi-grain Sandwich Bread
• Cucumber or dill pickle
• Baby Greens or sprouts or choice