1 c dried or 2 cans (15 oz each) drained chick peas

1/2 c tomato juice

2 T chopped fresh parsley

2 t mustard

1/2 t salt

1/2 t garlic powder

1/4 c chopped red onion

1/4 c finely chopped carrot

Cook beans as directed on package-except omit salt; drain. (Do not cooked canned beans.)

Mix tomato juice, parsley, mustard, salt and garlic powder in large glass or plastic bowl. Stir in beans, onion and carrot. Cover and refrigerate about 2 hours or until chilled. 6 servings.