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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. tahini
- 1 1/2 Tbsp. lemon juice (or more ,or lime)
- 1/4 tsp. garlic powder
- 1/2 tsp. dried parsley
- 2 Tbsp. water (1 to)
- 1 dash salt
- 1 1/2 cups lentils (297 g,cooked, 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 (40 g)
- 2 Tbsp. cucumber (chopped, or dlll pickle)
- 1 clove garlic (minced, optional)
- 2 tsp. lemon juice (1 to)
- 1/4 cup chopped cilantro (4 g ,packed)
- 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
- 1 dash cayenne
- 1 dash black pepper
- 1/2 tsp. salt (1/3 to ,or to taste)
- sandwich bread (Multi-grain)
- cucumber (or dill pickle)
- baby greens (or sprouts or choice)
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