Greek Cowboy Caviar
A Mediterranean twist on the viral dip, Greek Cowboy Caviar swaps Tex-Mex flavors for fresh cucumber, creamy feta, and a lemony oregano vinaigrette. It’s crunchy, zesty, protein-packed, and perfect for scooping with pita chips or serving as a side.
Ingredients
Greek Cowboy Caviar:
- 1 15-oz can chickpeas, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese (*see notes)
- 1/4 cup fresh parsley or mint, chopped
- 1 avocado, diced (optional, add just before serving)
Greek Cowboy Caviar Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1/2 tsp The Spice Girl Kitchen Greek Seasoning (or sub dried oregano)
- Salt & pepper, to taste
Instructions
- In a large bowl, combine chickpeas, black beans, tomatoes, cucumber, red onion, olives, and feta.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, Greek seasoning (or oregano), salt, and pepper. Pour dressing over and toss to combine.
- Cover and refrigerate for 30 minutes to allow flavors to meld. (Optional, but best for flavor)
- Add avocado just before serving, if using. Garnish with parsley or mint. Serve with pita chips or on top of grilled chicken.
Video
Notes
Tips:
- *For vegan or dairy-free, use vegan feta.