Tuna, Chickpea, Fennel, and Orange Salad

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Ingredients

1. 1/4 cup lemon juice
2. 1 teaspoon Dijon mustard
3. 1 1/2 teaspoons salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1/2 cup olive oil
6. 2 6-ounce cans tuna packed in oil, drained
7. 2 cups drained and rinsed chickpeas (one 19-ounce can)
8. 2 navel oranges
9. 1/2 head romaine lettuce, cut into 1-inch pieces (about 3 cups)
10. 1 large fennel bulb, cut into quarters and then into thin slices
11. 1 red onion, chopped
12. 1 jalapeño pepper, seeds and ribs removed, minced
13. 1/3 cup chopped cilantro (optional)

1. In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt, and pepper. Add the oil slowly, whisking.
2. In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in 1/4 cup of the dressing.
3. Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside. Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
4. Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently.