Chick Pea De Luxe in Corona-Land

It's warm here--over 66 degrees Fahrenheit, and I've started, but hardly completed, the moth-proofing. I was lazy around dinner time, but did throw something together: a surprisingly delicious chick pea salad--yes, with canned chick peas.  Ten-fifteen minutes prep time:
One nicely chopped red onion
At least two cups of mini red tomatoes
A chopped yellow pepper (any color you like, actually, or substitute cucumbers)
White vinegar
The juice of one large orange
The juice of one lime
A little salt
Fresh ground pepper
Olive oil
Salt mix of your choice--or basil--whatever.

Voila (added steamed broccoli, a little cous cous, and a glass of red wine):
 

Remarkably satisfying