Lentil & Pasta Salad with Lemon Tahini

Name: Lentil & Pasta Salad with Lemon Tahini
Cuisine: Middle Eastern
Ingredients: • 4 ounces dried pasta (1/4 packet); • 1 15-ounce can chickpeas, drained, and rinsed; • 2 teaspoons olive oil (optional); • 1 ½ cups cooked French green lentils (about 2/3 cup dried lentils, cooked, and drained); • 6 small radishes, thinly sliced, and roughly chopped (about ¾ cup); • 2 cups chopped tomatoes, cut into 1-inch pieces; • 2 tablespoons chopped mint leaves, plus more for garnish; • 2 tablespoons chopped fresh dill, plus more for garnish; • ¼ cup extra-virgin olive oil; • 1/3 cup fresh lemon juice, plus more to taste (about 2 large lemons); • 2 teaspoons Dijon mustard; • 1 tablespoon plus 1 teaspoon maple syrup; • 1 tablespoon tahini; • 4 garlic cloves, minced; • Salt & freshly ground black pepper to taste; • ½ cup vegan feta crumbles (optional)