What you'll need:     1   can (15½ oz.) chickpeas, drained.   1   tomato, diced   1   large fennel bulb   2   tablespoons red wine vinegar   1   tablespoon extra-virgin olive oil   1   teaspoon cumin seeds, crushed   ¼   teaspoon black pepper powder   ½   teaspoon salt

Directions:     1.   Discard fennel stalks, reserve some fronds. Cut bulb in half vertically, discard core. Cut each half crosswise into ¼-inch thick slices.    2.   Mix all the ingredients (except fronds) in a bowl.   3.   Spread fronds on top. Serve at room temperature or chilled. Make 4 servings.