Cowboy Caviar

Posted:February 17, 2023 | Categories: Recipes | Tags:Add me to a bowl gluten-free Party faves snacks vegan Vegetarian

Cowboy Caviar

Rated 5.0 stars by 1 users

Author:

Melissa Ben-Ishay

Whenever I make this for a party, it’s the first appetizer to go. This is my spin on classic Cowboy Caviar, with chickpeas instead of black-eyed peas, finely chopped cabbage for crunch, and Kalamata olives for a salty bite. It’s the perfect party dish because everyone can eat it (No dairy! No gluten!) and each ingredient, when finely chopped, scoops perfectly onto a tortilla chip. You could also make a batch of this for meal prep and add it to salads or serve it as a side. Fair warning: This recipe makes a lot. It’s too good not to.

Cook Mode

Ingredients

1 can chickpeas
1 can black beans
2 cups frozen corn, thawed
2 cups finely chopped cabbage
1 small red onion, finely chopped
1 red bell pepper, finely chopped
5-6 scallions, trimmed and cut into 1/4" pieces
5 Persian cucumbers, finely chopped
1 cup Kalamata olives, finely chopped
1/4 cup chopped cilantro

For the dressing

Juice of two lemons
1/3 cup red wine vinegar
1/3 cup olive oil
1 teaspoon salt
1 tablespoon oregano
3 garlic cloves, grated
1/4 teaspoon fresh black pepper

Directions

Start by chopping all of your veggies according to the ingredients list. Everything should be about the same size. Add the veggies and cilantro to a large bowl.
Drain and rinse the chickpeas and black beans and add them to the bowl.
In a separate bowl, whisk together all of the dressing ingredients.
Pour the dressing over the veggies and stir well to get everything evenly coated.
Serve with tortilla chips. The dip should stay good in an airtight container in the fridge for about 5 days.

What You'll Need

What You’ll Need

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