Falafel Spice Lentil Salad Sandwich

See the full recipe from Vegan Richa

  • 3 tbsp tahini
  • 1.5 tbsp or more lemon or lime juice
  • ¼ tsp garlic powder
  • ½ tsp dried parsley
  • 1 to 2 tbsp water
  • a dash of salt
  • 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)
  • ¼ cup finely chopped onion
  • 2 tbsp chopped cucumber or dlll pickle
  • 1 clove of garlic minced (optional)
  • 1 to 2 tsp lemon juice
  • ¼ cup packed chopped cilantro
  • 2 tbsp chopped parsley
  • ½ green chili or jalapeno finely chopped, or use cayenne to taste
  • ½ tsp ground cumin ( preferably ground roasted cumin)
  • 1 tsp ground coriander
  • ½ tsp garlic powder
  • a very generous dash of cayenne and black pepper
  • ⅓ to ½ tsp salt or to taste
  • Multi-grain Sandwich Bread
  • Cucumber or dill pickle
  • Baby Greens or sprouts or choice

Mix everything under lemon tahini dressing until it is a spreadable thick mixture. Taste and adjust tang and salt. In a bowl, mix all the ingredients for the lentil salad. Taste and adjust salt, lemon and spice. Mash some of the lentils. (If using chickpeas or other larger cooked beans/lentils, process half of the larger beans with the spices, tahini and lemon juice in a processor. Mix with the rest in a bowl. Mash more if needed.) To make the sandwich, lightly toast the bread (optional). Slather one slice generously with the lemon tahini dressing. On the other slice, layer greens, cucumber/pickle and the lentil salad. Add other layers of choice like roasted veggies or sprouts. Place the dressing slice on the sandwich, serve!

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