To salt or not to salt?

My daughter is a chef. She uses a LOT of salt. I use little with the presumption that everything already has salt in it, even if I am cooking from scratch. So there is always a battle of how much salt to use over my kitchen stove! As mentioned, I usually cook from scratch, which means, everything fresh and nothing processed or ready made. At times, I do use canned chickpeas or kidney beans or lentils. I find the salt can be reduced by simply rinsing these beans in water before cooking. I tend to use more spices, such as herb de provence (my personal favorite) or cumin, tumeric or pepper. I use many spices, really. My vast cupboard of spices is always used before the fragrance and potency is reduced. So I believe the battle of the salt will continue in my household for many more dinners!