lentil and chickpea salad

Name: lentil and chickpea salad
Ingredients: Lentils; Scant 1 cup dried green lentils (Puy or Casteluccio, if you can find them) lentils, picked and rinsed over; 2 large garlic cloves, halved lengthwise; 2 fresh sage sprigs; 2 tablespoons olive oil; For the dressing and salad; 2 teaspoons coriander seeds, toasted and ground**; 1 teaspoon cumin seeds, toasted and ground**; 1/2 large garlic clove; Salt (Maldon or another flaky sea salt if you’ve got it); 2 tablespoons well-stirred tahini paste; 1/4 cup freshly squeezed lemon juice, plus more to taste; 2 tablespoons plus 2 teaspoons olive oil; 1 and 3/4 cups drained chickpeas (from a 15-ounce can), low sodium if you can find them; 1/2 small preserved lemon, pith and flesh discarded, rind finely diced (optional); 1 very small red onion, thinly sliced into half-moons; A handful of small, delicate cilantro or flat-leaf parsley sprigs; 1 and 1/2 tablespoons raw sesame seeds, toasted in a dry pan until a shade or two darker

lentil and chickpea salad was pinched from <a href="http://smittenkitchen.com/blog/2013/04/lentil-and-chickpea-salad-with-feta-and-tahini/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Lentils

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Scant 1 cup dried green lentils (Puy or Casteluccio, if you can find them) lentils, picked and rinsed over

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2 large garlic cloves, halved lengthwise

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2 fresh sage sprigs

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2 tablespoons olive oil

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For the dressing and salad

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2 teaspoons coriander seeds, toasted and ground**

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1 teaspoon cumin seeds, toasted and ground**

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1/2 large garlic clove

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Salt (Maldon or another flaky sea salt if you’ve got it)

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2 tablespoons well-stirred tahini paste

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1/4 cup freshly squeezed lemon juice, plus more to taste

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2 tablespoons plus 2 teaspoons olive oil

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1 and 3/4 cups drained chickpeas (from a 15-ounce can), low sodium if you can find them

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1/2 small preserved lemon, pith and flesh discarded, rind finely diced (optional)

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1 very small red onion, thinly sliced into half-moons

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A handful of small, delicate cilantro or flat-leaf parsley sprigs

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1 and 1/2 tablespoons raw sesame seeds, toasted in a dry pan until a shade or two darker

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