10 minsLunch

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


    Before lunch:

  1. 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:

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

  5. 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.