Preserved Lemon-Edamame Tapenade, whole wheat pita chips

1 cup edamames, rough chopped

1 teaspoon minced garlic

1 teaspoon minced ginger

1/3 cup minced, preserved lemons

1 tablespoon minced parsley

1 tablespoon Wanjashan Low Sodium Organic soy sauce

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees