Creamy Ranch Pea Salad

Creamy Ranch Pea Salad 8 bacon slices 2 cups green peas, fresh (I used canned) 2 cups chickpeas, canned 1 1/2 cups cauliflower, chopped 1/2 cup celery, diced 1 1/2 cups cashews, chopped 1 cup green onions, diced 1/3 cup sour cream 1 cup ranch dressing 3 teaspoons Dijon mustard salt and pepper to taste Mix together ranch dressing, Dijon mustard, sour cream, salt and pepper in a small bowl until completely blended. Set aside. Cook bacon in a skillet over medium-high heat until browned, then chop and set aside. Bring a large pot of salted water to boil and add the peas. Cook 1-2 minutes, or until just tender, then run under cold water to cool. ( I skipped this part because I used canned peas) In a large bowl, combine peas, chickpeas, celery, green onions, cashews, cauliflower and bacon in a large bowl until well mixed. Add the dressing and mix until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving.