Cowboy Caviar
Posted: | Categories: Recipes | Tags:Add me to a bowl gluten-free Party faves snacks vegan Vegetarian
Cowboy Caviar
Melissa Ben-Ishay
Savory Recipes
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.
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
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- 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.
