Tuna and Chickpea Lettuce Cups

• 1 bulb fennel (plus 2 tbsp. fennel fronds)
• 1/4 c. lemon juice (from 1 to 2 lemons)
• 3 tbsp. olive oil
• kosher salt
• Black pepper
• 1 15 oz. can chickpeas, rinsed
• 1 12 oz. can solid white tuna in water, rinsed
• 1/2 c. pitted Kalamata olives (about 18) chopped
• 3 scallions, thinly sliced
• 4 oz. snap peas, roughly chopped
• 1 head butter lettuce, leaves separated

1. Halve, core, and very thinly slice the fennel and transfer to a medium bowl.
2. Add 2 tablespoon lemon juice, 1 tablespoon oil and 1/4 teaspoon each salt and pepper and toss to combine.
3. Let sit for at least ten minutes or cover and refrigerate for up to 1 day.
4. In a medium bowl, toss together the chickpeas, tuna, olives, scallions, snap peas, remaining 2 tablespoons oil, 2 tablespoons lemon juice, fennel fronds, and 3/4 teaspoon pepper; fold in the fennel and any juices accumulated in the bowl.
5. Arrange the lettuce on plates or a platter and spoon the tuna mixture on top.

fennel, lemon juice, olive oil, kosher salt, black pepper, chickpeas, solid white tuna, olives, scallions, peas, butter

Taken from www.delish.com/default/recipes/a42883/tuna-chickpea-lettuce-cups/ (may not work)