Falafel-Spiced Lentil Salad Sandwich

Falafel-spiced lentil salad sandwich with a bright lemony tahini dressing. Cooked lentils are seasoned with classic falafel spices, mixed with herbs and pickles, and served piled into sandwich bread, pita, or a wrap. This vegan, soy-free recipe can be made gluten-free by using a gluten-free wrap or bread. It’s quick to assemble when you have cooked lentils on hand and makes a flavorful, protein-rich lunch or light dinner.

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Starting the year with an easy, flavorful lentil salad that becomes a satisfying sandwich. The lentils are combined with falafel-style spices, fresh herbs, a few crunchy pickles or cucumbers, and a lemon-tahini dressing that ties everything together. Serve it as a sandwich, a wrap, inside pita pockets, or over a bowl of greens with roasted vegetables. The components are flexible—swap cooked chickpeas, split peas, or other beans for the lentils if you prefer. If you want a drier mixture to form into falafel patties, mash the lentils with lemon zest and breadcrumbs, shape flat balls, and bake or pan-fry.

Falafel Spice Lentil Salad Sandwich Recipe

This sandwich blends earthy lentils with warm falafel spices, fresh cilantro and parsley, crunchy pickles or cucumber, and a silky lemon-tahini dressing. It’s vegan, naturally soy-free, and easily adapted for gluten-free diets. Ready in about 25 minutes when lentils are pre-cooked.

Author: Vegan Richa

Prep: 15 mins   Cook: 10 mins   Total: 25 mins   Servings: 2   Course: Sandwich   Cuisine: Fusion

Ingredients

For the Lemon Tahini Dressing

• 3 tbsp tahini
• 1.5 tbsp lemon or lime juice (add more to taste)
• 1/4 tsp garlic powder
• 1/2 tsp dried parsley (or dried dill)
• 1–2 tbsp water to thin
• a dash of salt

For the Lentil Salad

• 1.5 cups cooked lentils (brown or Indian brown lentils). Alternatively use cooked chickpeas or split yellow peas
• 1 tbsp of the lemon tahini dressing (or 1 tbsp tahini)
• 1/4 cup finely chopped onion
• 2 tbsp chopped cucumber or dill pickle
• 1 clove garlic, minced (optional)
• 1–2 tsp lemon juice
• 1/4 cup packed chopped cilantro
• 2 tbsp chopped parsley
• 1/2 green chili or jalapeño, finely chopped (or cayenne to taste)
• 1/2 tsp ground cumin (preferably roasted)
• 1 tsp ground coriander
• 1/2 tsp garlic powder
• A generous dash of cayenne and black pepper
• 1/3–1/2 tsp salt, or to taste

Other

• Multigrain sandwich bread, pita, or a wrap (use gluten-free if needed)
• Cucumber slices or extra dill pickles
• Baby greens, sprouts, or other salad greens

Instructions

1. Make the lemon tahini dressing: whisk together tahini, lemon juice, garlic powder, dried parsley (or dill), and a pinch of salt. Add 1–2 tablespoons of water to reach a spreadable, thick consistency. Taste and adjust acidity and salt.
2. Prepare the lentil salad: in a bowl combine the cooked lentils with 1 tablespoon of the lemon tahini dressing (or just tahini), chopped onion, cucumber or pickle, optional garlic, lemon juice, cilantro, parsley, green chili, cumin, coriander, garlic powder, cayenne, black pepper, and salt. Mix and mash a portion of the lentils to create a slightly chunky, bindable texture. If using larger beans like chickpeas, pulse half in a food processor with the spices and tahini and then combine with the rest.
3. Assemble the sandwich: lightly toast the bread if desired. Generously spread one slice with the lemon-tahini dressing.
4. On the other slice, layer baby greens, cucumber or pickles, and a generous portion of the lentil salad. Add optional roasted vegetables or sprouts for extra texture and flavor.
5. Top with the dressing-covered slice, press gently, slice, and serve immediately.

Variations and Tips

• To turn the mixture into falafel patties: replace the lemon juice with lemon zest from half a lemon, add breadcrumbs, mash until drier, form flat patties, and bake or pan-fry until crisp. Serve over greens or in a wrap with tahini sauce.
• Use chickpeas, split peas, or other cooked beans instead of lentils. Larger beans may require processing or extra mash to bind and more seasoning to match the flavor intensity.
• Make this oil-free by using oil-free tahini and avoiding oil in any roasted add-ins.
• Adjust heat with more or less chili or cayenne, and tweak lemon and salt to taste for the best balance.

Storage

Store leftover lentil salad in an airtight container in the refrigerator for up to 3–4 days. Keep bread and greens separate until serving to prevent sogginess. The dressing can be stored separately for up to a week.

Serving Suggestions

Serve the lentil salad as a sandwich, in pita pockets, as a wrap, or over a bowl of mixed greens with roasted vegetables for a heartier meal. Add pickled vegetables or roasted peppers for extra brightness and crunch.

Notes

Nutritional values listed are based on one serving and should be used as an approximation.

Nutrition (per serving)

• Calories: 372 kcal
• Carbohydrates: 48 g
• Protein: 19 g
• Fat: 13 g (Saturated fat: 1 g)
• Sodium: 653 mg
• Potassium: 806 mg
• Fiber: 14 g
• Sugar: 5 g
• Vitamin A: 645 IU
• Vitamin C: 22.4 mg
• Calcium: 82 mg
• Iron: 7.1 mg

More lentil recipe ideas from the blog: African Peanut Lentil Soup; Lentil Split Pea Falafel Bowl; Spiced Lentil Soup (Sabut Masoor Dal); Lentil Quinoa Loaf.