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