Texas Caviar with Whole Grain Pita Chips
Looking for a healthy snack to tie you over in between meals? Try this Texas Caviar with a fresh blend of black-eyed peas, fresh vegetables, and herbs.
Texas Caviar Ingredients
One (15 oz.) can black eyed peas, rinsed and drained
1 red bell pepper, diced
1 tomato, diced
1 cup thawed frozen corn
1/4 cup finely chopped red onion
1/4 cup finely chopped chopped fresh parsley or cilantro
1 jalapeno, seeds removed and finely chopped
1 tsp. diced garlic (about 1 clove)
3 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
dash of salt and pepper
Texas Caviar Directions
Combine all ingredients in a bowl. Cover and refrigerate for at least two hours. Leftovers will hold for several days and are perfect to pack for lunches.
Whole Grain Pita Chips
Pita Chips will hold for several days in an airtight container. I usually make a few extra to enjoy with hummus and fresh vegetables, salad with chicken or salmon, or a bean and vegetable soup.
Ingredients
100% whole grain pita (1-6 pitas, depending on how many you want to make)
extra virgin oil OR olive oil spray
dried Italian seasoning
garlic powder
grated Parmesan cheese
Directions
Preheat oven to 350 degrees F. Place one pita on a cutting board and cut crosswise into eight wedges. Separate the top from the bottom piece. Repeat with remaining pitas. Spread in a single layer on a large baking sheet. Brush with a little olive oil or spray with olive oil spray. Sprinkle with dried Italian seasoning, garlic powder, and grated Parmesan. Bake for about 10 minutes until crisp and lightly golden. Store in an airtight container.