Black-Eyed Pea Salad

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1/2 teaspoon fine sea salt

1 garlic clove, minced

1/4 cup rice wine vinegar

2 tablespoons roasted garlic extra-virgin olive oil (such as Consorzio)

1 teaspoon ground cumin

3 cups chopped peeled tomato (about 2 large)

1/2 cup finely chopped onion

2 tablespoons chopped fresh cilantro

1 (15-ounce) can black-eyed peas, rinsed and drained

1 jalapeƱo pepper, seeded and minced

1 (6-ounce) bag baked pita chips (such as Stacy's)

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