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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)

Description

Food & Wine