Description
Mediterranean Cowboy Caviar is a flavorful and unique twist on the classic recipe, made with vibrant ingredients like black-eyed peas, cannellini beans, vegetables, and tangy chermoula sauce. Perfect as an easy appetizer or dip.
Ingredients
Chermoula Sauce:
2 Cloves Garlic
1 Serrano Pepper
Juice from 1/2 Lemon, freshly squeezed
1 Cup Fresh Parsley, packed
1/2 Cup Fresh Cilantro, packed
1/4 Cup Extra Virgin Olive Oil
1/2 Tsp Cumin
1/2 Tsp Dried Coriander
1/2 Tsp Salt
Black Pepper, to taste
Cowboy Caviar:
1 15 oz Can Black-Eyed Peas
1 15 oz Can Cannellini Beans
1 Cup Green Bell Pepper, chopped
1 Cup Cherry Tomatoes, chopped
1 Cup Cucumber, de-seeded and chopped
1/2 Red Onion, chopped
1/2 Tsp Salt
3/4 Cup Feta
Instructions
- To begin, make the chermoula. Prep all of your ingredients by removing the stem of the serrano pepper, cutting it in half, and removing the ribs and seeds (keep them for extra spice, if desired). Roughly chop the pepper and peel the garlic.
- In a food processor, combine the serrano pepper, garlic, and juice from 1/2 lemon. Process until the garlic is fully minced. Let the mixture sit in the lemon juice for about a minute to mellow the raw garlic flavor.
- Add the rest of the chermoula ingredients to the food processor and process until you have a chunky pesto-like consistency. Avoid overblending, as you want small chunks of herbs. Adjust seasonings to taste. Set the chermoula aside to rest.
- For the cowboy caviar, prepare the vegetables: dice the green bell pepper (1 cup), de-seed and dice the cucumber (1 cup), dice cherry tomatoes (1 cup), and dice 1/2 of a red onion.
- Add the chopped vegetables to a large bowl and mix them with 1/2 tsp salt.
- Rinse, drain, and pat dry the black-eyed peas and cannellini beans. (If using homemade beans, use 1 1/2 cups each.) Add them to the bowl with the vegetables.
- Pour as much or as little chermoula over the cowboy caviar as you’d like, then mix well. Reserve leftover chermoula for marinades or salads.
- Serve the cowboy caviar with chips and enjoy!
Notes
Serrano peppers are typically hotter than jalapeños. For a milder chermoula, use jalapeños without ribs and seeds.
To make this recipe vegan, omit the feta cheese.
If you can’t find black-eyed peas, substitute with chickpeas or black beans.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 93 kcal
- Sugar: 1 g
- Sodium: 354 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 8 mg
