lentil and chickpea salad with feta and tahini

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