Finely dice half a red onion, one red bell pepper, and one tomato.

Chop the parsley and cut a lime in half.

Squeeze the juice of half a lime over the mixture. Sprinkle with salt and mix gently. Add the cooked corn, diced vegetables, and beans to a deep bowl. Mix and set aside.

Slice the lettuce lengthwise into thin ribbons.

Add 1 tablespoon of mustard to a small jar with a tight-fitting lid.

Add the maple syrup, the juice of the remaining lime half, olive oil, apple cider vinegar, and cumin to the jar.

Close the lid and shake vigorously until the dressing turns creamy.

Pour the dressing over the sliced lettuce and toss gently.

Layer the dressed lettuce on top of the bean and corn mixture.

Bring to a gentle boil and cook the lentils.

Preheat a pan over medium heat and add a drizzle of olive oil. Sauté 2 crushed garlic cloves until fragrant and lightly golden. Add the chopped walnuts and cook for 5 minutes, stirring occasionally.

Stir in the cooked lentils, chopped tomatoes, and chili pepper.

Season with oregano and cumin, then sauté for another minute.

Pour in the chipotle sauce, season with salt, and mix gently.

Chop the remaining red onion, parsley, and one jalapeño for the guacamole.

Cut an avocado in half and remove the pit.

Score the flesh in a crosshatch pattern and scoop it into a fresh bowl with a spoon.

Add the chopped onion, parsley, and jalapeño to the avocado. Squeeze in the juice of 1 lime. Season with salt and mash until smooth.

Add boiled brown rice to one side and tortilla chips to the other. Serve immediately.