10 minutes Lunch

Falafel-spiced lentil salad sandwich

Makes: four servings
Makes: four servings


  • 2 lemons
  • ⅓ cup tahini
  • ¾ tsp garlic powder
  • ½ yellow onion
  • 12 pickle slices
  • 2 cups canned lentils
  • ¾ tsp cayenne
  • 2 ½ tsp cumin
  • ¾ tsp ground coriander
  • 8 slices whole grain bread
  • 1 cucumber


  1. Before lunch:

    Juice lemon ; add 4 tbsp juice to a jar with a lid and reserve the rest. Add 6 tbsp tahini , garlic powder , a pinch of salt and 4 tbsp water to the jar. Screw on the lid and shake well until combined. (It should be thick enough to be spreadable.)

  2. Peel and finely chop onion . Finely chop pickle slices . Combine in a medium container with a lid, along with lentils , remaining 2 tbsp tahini , cayenne , cumin , ground coriander , and 4 tsp of remaining lemon juice. Mix well until combined, mashing the lentils a bit with the back of a spoon. Cover salad and store in the fridge with the dressing until lunchtime.

  3. At lunchtime:

    Toast bread to desired doneness. Thinly slice cucumber . Shake dressing to recombine.

  4. To assemble sandwich, spread tahini dressing onto one slice of bread . Spoon lentils salad onto other slice and top with cucumber . Close sandwich and enjoy.