Southern Fattoush

Ingredients

• 0.3 cup arugula chopped
• 15 ounce black-eyed peas unsalted rinsed drained canned
• 0.3 teaspoon pepper black freshly ground
• 4 teaspoons cider vinegar 
• 1 cup cucumber english sliced
• 0.5 cup flat-leaf parsley fresh chopped
• 0.3 cup mint leaves fresh chopped
• 2 small garlic cloves minced
• 0.4 teaspoon ground sumac 
• 0.5 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 6 tablespoons olive oil extra-virgin
• 2 6-inch pitas ()
• 0.5 cup bell pepper diced red
• 1 cup tomatoes chopped
• 0.3 cup vidalia onion minced
• 2 teaspoons whole-grain mustard 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 40
2. To prepare dressing, combine first 7 ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.
3. To prepare salad, arrange torn pita in a single layer on a baking sheet.
4. Bake at 400 for 7 minutes, stirring after 4 minutes. Cool completely. Reserve 1/2 cup toasted pita.
5. Combine tomato and remaining ingredients in a large bowl.
6. Add remaining toasted pita and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted pita.
7. Serve immediately.