Vegan Chicken Salad

• 1 cup cooked lentils (or 1/2 cup dry lentils rinsed & cooked according to the package instructions)
• 3 scallions, finely chopped
• 2 stalks celery, finely chopped
• 1 small carrot, peeled as much as you can and then chop the peels (about 1/3 cup chopped)
• 1/2 red pepper, finely chopped
• 3 tablespoons chopped dill
• 1 cup chopped artichokes
• (1 9.8 oz jar of artichoke hearts, strained)
• (1 6.5 oz jar of Marinated Artichoke Quarters, strained) 

For the dressing

• 1/4 cup tahini
• Juice of 1 lemon
• 1 garlic clove, grated with a microplane
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoon chopped capers
• 1 teaspoon juice from capers