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Cook the lentils and grain (farro, kamut, barley, or quinoa) 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.
Cook the chopped veggies (optional): 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.
Combine: Transfer the kale, cabbage, green onion, kamut, lentils, pumpkin seeds, hemp hearts, capers, barberries, and long pepper powder to a large bowl.
Make the dressing: 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.
For serving: Add the dressing to the salad, and freshly ground black sesame seeds.