Lentil Taco Salad | Pick Up Limes

Ingredients

• 1½ cups (270g) cooked brown lentils
• cooked chickpeas
• cooked black beans
• ½ cup (44g) raw walnuts, chopped
• raw almonds
• ¼ cup (36g) roasted sunflower seeds, roughly chopped
• 1 tsp (5ml) extra-virgin olive oil
• 1 Tbsp (8g) Mexican seasoning, plus more to taste
• 4 cups (140g) romaine lettuce, chopped
• any lettuce of choice
• 1 medium tomato, seeds removed, diced
• 1 bell pepper, diced
• ½ cucumber, diced
• ½ cup (85g) canned corn, drained
• ¼ cup (34g) black olives, sliced
• green olives
• ½ cup (65g) raw cashews
• ⅓ cup (80ml) boiling water
• 1 lime, juiced
• 2 avocados, chopped
• lemon
• 3 garlic cloves, crushed
• ½ small red onion, diced
• 1 tsp (2g) ground cumin
• ½ tsp salt
• 1 cup (30g) tortilla chips, crushed
• ½ cup (115g) salsa (optional)
• 1 Tbsp (15ml) hot sauce (optional)