Portion Size: 3/4 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (15 oz. cans) chick peas (Garbanzo beans)	Drained and rinsed
1 cup cherry tomatoes	Washed, trimmed and quartered
1 cup cucumbers	Washed, seeded, and chopped
8 oz. low fat mozzarella cheese. Cut into 1/2 inch cubes.	For vegan: use vegan mozzarella cheese
1 small red onion	Washed, peeled, and finely chopped
2 Tablespoons parsley flakes
1/4 cup lemon juice
2 Tablespoons olive oil
1/2 teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In  a medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions, parsley until combined. Set aside.
2	In a separate medium bowl, add lemon juice, and using a whisk, add olive oil in a slow steady stream, whisking constantly until oil is well incorporated.
3	Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled