10 mins

Falafel-spiced lentil salad sandwich

Lunch

Four servings

Nutrition info

• 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

Directions

• Before lunch:

• Step 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.)

  In this recipe

  • 2 lemons
  • ⅓ cup tahini
  • ¾ tsp garlic powder
• Step 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.

  In this recipe

  • 2 lemons
  • ⅓ cup tahini
  • ½ yellow onion
  • 12 pickle slices
  • 2 cups canned lentils
  • ¾ tsp cayenne
  • 2 ½ tsp cumin
  • ¾ tsp ground coriander

• At lunchtime:

• Step 3

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

  In this recipe

  • 8 slices whole grain bread
  • 1 cucumber
• Step 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.

  In this recipe

  • ⅓ cup tahini
  • 2 cups canned lentils
  • 8 slices whole grain bread
  • 1 cucumber