Chickpea and Pasta Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (15 oz. cans) chick peas (Garbanzo beans) | Drained and rinsed |
| 1 16 oz. pasta shells | For vegan: use vegan pasta |
| 1 cup frozen peas | Cooked |
| 1/2 cup celery | Washed, trimmed and diced. Optional |
| 8 oz. mozzarella cheese, Shredded | For vegan: use vegan cheese |
| 1 small red onion | Peeled, washed, and finely chopped. Or any onion |
| 2 Tablespoons parsley flakes | |
| 1/4 cup lemon juice | |
| 2 Tablespoons olive oil | |
| 1 teaspoon Dijon mustard | |
| 1/2 teaspoon salt | To taste. |
| 1/2 teaspoon black pepper | To taste. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to the directions on package. | |
| 2 | 1 minute before pasta is done cooking add green peas | |
| 3 | Drain green beans and pasta. | |
| 4 | In a large bowl whisk together, parsley flakes, juice, olive oil, Dijon mustard, salt, and black pepper. | |
| 5 | Add pasta, celery, red onion and toss to coat. Serve chilled |
