Creamy Pea Salad

• 4 Thick Cut Bacon slices 
• 2 cups green peas, fresh
• 1 can  of chickpeas
• 1 1/2 cup cauliflower, chopped
• 1/2 cup celery, diced
• 1/2 cup sour cream
• 3/4 cup ranch dressing
• 3 teaspoons Kozlik's Dijon Classique (can be substituted with some of our             other  savoury mustard flavours)
• 2 Tablespoons Kozlik's Triple Crunch
• 1 1/2 cups cashews, chopped
• 1 cup green onions, diced
• salt and pepper

Instructions:

1. Mix together ranch dressing, Kozlik's Dijon Classique, Kozlik's Triple Crunch Mustard, sour cream, salt and pepper in a small bowl until completely blended. Set aside.
2. Cook bacon in a skillet over medium-high heat until browned, then chop and set aside.
3. 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.
4. 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.
5. Cover and refrigerate for at least 1 hour before serving