Lentil And Chickpea Salad With Feta And Tahini

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Ingredients

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

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

A scant 1/4 cup feta (goat’s milk if you can find it, otherwise use what you can get)

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

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