I love making this lentil chickpea salad because it's so versatile and quick to prepare. Using lentils and chickpeas gives it a fantastic protein boost, which keeps me full throughout the day. One tip I’ve found helpful is rinsing and draining the canned chickpeas thoroughly to reduce any excess sodium. The combination of fresh ingredients like English cucumber, cherry tomatoes, red onion, and avocado creates a refreshing texture and flavor profile. Adding jalapeño slices gives just the right amount of heat without overpowering the salad. Cilantro adds a lovely herbal note that brightens up each bite. For the dressing, Trader Joe's bruschetta sauce works perfectly—it adds a savory, slightly tangy flavor that ties everything together. You can also experiment with your favorite vinaigrettes or dressings if you want to switch things up. I usually prep this salad in mason jars for grab-and-go lunches during busy weekdays. It keeps well in the fridge for up to 3 days, making meal prep a breeze. Whenever I want a healthy, filling, and flavorful meal, this lentil salad is my go-to recipe that’s easy to customize based on what ingredients I have on hand.