Place the lentils and water in a medium saucepan. Bring to a boil over medium-high heat.

Reduce heat to maintain a gentle simmer and cook for 8–10 minutes, or until the lentils are tender but still hold their shape. Avoid overcooking.

Drain any excess liquid and spread the lentils on a baking sheet or large plate to cool completely.

In a medium bowl, whisk together the tahini, lemon juice, BareOrganics Mushroom Memory Blend Powder, olive oil, maple syrup, garlic, cumin, salt, and pepper.

The mixture will become thick at first. Slowly whisk in the water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.

Taste and adjust seasoning if desired.

In a large serving bowl, combine the cooled lentils, chickpeas, cucumber, tomatoes, bell pepper, red onion, roasted red peppers, artichoke hearts, feta cheese, parsley, dill, and mint.

Pour the dressing over the salad and toss gently until everything is evenly coated.

For the best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve chilled or at room temperature.

Garnish with additional herbs, feta, or lemon wedges if desired.