Tuna and Chickpea Lettuce Cups
Ingredients
- 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
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