Start by thoroughly rinsing the lentils, then let them drain in a colander over the sink while you prepare the vegetables.
Take a medium green bell pepper, cut it in half, and remove the seeds. Set aside the other half for later use. Place the remaining half, skin-side up, under a hot grill or broiler for 5-10 minutes, until the skin blisters and blackens. Carefully take it out (tongs work well for this) and transfer it to a glass jar, sealing the lid. Let it sit for about 10 minutes to cool. Once cool enough to handle, peel away the charred skin—it should come off easily—then discard it and dice the remaining flesh.
Finely dice the tomato, thinly slice the spring onion greens and olives, and tear the fresh herbs into small pieces with your fingers.
In a mixing bowl, combine the drained lentils with the diced tomato, roasted pepper, sliced spring onion greens, olives, and torn herbs. Drizzle in the garlic oil and lime juice, then season with salt and pepper. Mix everything well and set the bowl aside while you prepare the avocado dressing.
Mash the avocado in a small bowl until smooth to make the dressing. Stir in nutritional yeast, a pinch of salt and pepper, coconut yogurt, and lime juice, mixing until you achieve a creamy consistency.
To assemble the salad, start with a base of rocket or other leafy greens. Spoon the lentil mixture over the lettuce, including any juices from the bowl. Crush the corn tortilla chips by hand and sprinkle them evenly over the salad. Finally, drizzle the avocado dressing on top and enjoy!
