Tuna Chickpea Fennel and Orange Salad

This is from one of my Food & Wine Cookbooks. This is just the sort of thing I love taking to work for lunch. Serve with some pita bread.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup lemon juice
• 1  teaspoon Dijon mustard
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup olive oil
• 2 (6 ounce) cans tuna, drained
• 2  cups canned chick-peas, rinsed and drained
• 2  oranges
• 1⁄2 head romaine lettuce, cut into 1 inch pieces
• 1  large fennel bulb, sliced
• 1  red onion, chopped
• 1  jalapeno pepper, seeds and ribs removed, chopped
• 1⁄3 cup cilantro, chopped (optional)

Directions

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 ¼ cup of the dressing.
3. Using a knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside.
4. Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
5. Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeno, and cilantro to the dressing and toss gently.