Cook the lentils and kamut separately according to the directions on the packet until al dente. Strain in a large fine mesh strainer and run under cold water. Set aside.

Transfer the chopped kale, cabbage, and green onion to a large saucepan. Add a drizzle of extra-virgin olive oil and press the garlic into the saucepan. Cook over low heat for about 3 minutes, or until some of the kale is lightly wilted, stirring constantly.

Transfer the kale, cabbage, green onion, kamut, lentils, pumpkin seeds, hemp hearts, and capers to a large bowl.

Combine the tahini, balsamic vinegar, Dijon, maple syrup, and garlic powder in a medium bowl or jar with a tight-fitting lid. Add dried herbs as desired. Whisk well until the tahini starts to seize. Then add the cold water, 2 tablespoons at a time. Add fresh lemon juice to taste.

Add the dressing to the salad, and top with freshly ground black sesame seeds if desired.