Tuna Chickpea Fennel And Orange Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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 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.