Chickpea and cabbage salad

Last night it was warm and neither of us felt much like cooking, so this came in handy:

Ingredients:

• 2 tins (about 400 g. each) chickpeas
• 1 tin (about ½ kg) tuna (in water, not oil)
• 3-4 roma tomatoes
• a small chunk (maybe ⅛) of a small red cabbage
• some vinegar
• some oil (I used extra virgin olive oil, but any vegetable oil should do)
  
• about ½ a teaspoon of cumin powder.

Method:

1. Chop up the cabbage and tomatoes into small chunks. Put into a large bowl.
2. Open and drain the tins of chickpeas and of tuna. Put into the bowl.
3. Mix the cumin powder with some vinegar and oil (I used a shot glass, pour about ½ the glass full of vinegar, and about ½ of that amount of oil). Pour over the bowl.
4. Mix well all the ingredients so that you have an even distribution of ingredients. Serve cold.

It was cold and crisp and it hit the spot. We had two bowls each. A nicely balanced meal.

Next time I may chop up half a salad onion and sir that through as well.

UPDATE: E has also just suggested some red capsicum.