Tuna, Chickpea, Fennel, And Orange Salad

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1/4 cup lemon juice

1 teaspoon Dijon mustard

1 1/2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1/2 cup olive oil

2 6- ounces cans tuna packed in oil, drained

2 cups drained and rinsed chickpeas (one 19-ounce can)

2 navel oranges

1/2 head romaine lettuce, cut into 1-inch pieces (about 3 cups)

1 large fennel bulb, cut into quarters and then into thin slices

1 red onion, chopped

1 jalapeƱo pepper, seeds and ribs removed, minced

1/3 cup chopped cilantro (optional)

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