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Greek Cowboy Caviar

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.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Appetizer, Snack
Cuisine: American, Greek
Ingredients Method Video Notes

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:

Method
 

  1. In a large bowl, combine chickpeas, black beans, tomatoes, cucumber, red onion, olives, and feta.
  2.  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.
  3. Cover and refrigerate for 30 minutes to allow flavors to meld. (Optional, but best for flavor)
  4. 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.