Ingredients:
2 (15 ounce) cans black-eyed peas, drained
1 yellow or green pepper finely chopped
1/2 cup roasted red peppers, packed in oil, drained and finely chopped
1/2 cup minced red onion
1/2 cup minced fresh cilantro or parsley
1/4 cup olive oil
2 cloves garlic, minced
2 Tbs. white wine vinegar
1 tsp. ground cumin
2 tsp. coarse-grained mustard
1/4 tsp. sea salt

Combine all ingredients in a medium-sized bowl; stir well.

Cover and chill for several hours.

Serve at room temperature with pita chips