Chickpea & Pea Noodle Casserole

1 can chickpeas (or 1 1/2 cups cooked chickpeas)
2 1/4 cups cream of celery soup (divided)
8 ounces cooked fettuccine
12 ounces frozen peas
2 teaspoons seaweed/sesame seed blend (or 1 teaspoon dukes flakes or 1/2 teaspoon salt, divided )
crumbled potato chips
pinch black pepper

Preheat the oven to 350° F
Mix the chickpeas, 2 cups soup, cooked noodles, frozen peas, and 1 1/2 teaspoon seaweed/sesame seed blend together in a bowl.
Pour the combined mixture into a lightly oiled or buttered 9×13 casserole dish. Drizzle the remaining 1/4 cup soup over the top.
Crumble potato chips over the noodle mixture.
Sprinkle the remaining seaweed/sesame seed blend over the top and add fresh ground black pepper.
Bake for 30 minutes, until it bubbles
Cool 10 mins before serving.