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Rinse lentils under cold water until water runs clear.

Cook lentils in boiling salted water until tender, about 15-20 minutes.

In a separate pot, cook rice in salted water until fluffy, about 15-20 minutes.

Boil macaroni in salted water until al dente, about 8-10 minutes.

Drain chickpeas if using canned; rinse under cold water.

Slice onions thinly and fry in olive oil over medium heat until golden brown, about 10-15 minutes.

In a saucepan, heat olive oil and sauté garlic until fragrant, about 1 minute.

Add tomato sauce, cumin, coriander, vinegar, salt, black pepper, and red pepper flakes to the saucepan; simmer for 10 minutes.

Combine cooked rice, lentils, and macaroni in a large serving bowl.

Top with chickpeas and pour the tomato sauce mixture over the top.

Garnish with fried onions and drizzle with lemon juice.

Serve warm, allowing each person to mix their own portions.

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