Looking for a unique and easy appetizer? This Mediterranean Cowboy Caviar recipe is a flavorful twist on the classic recipe, packed with vibrant ingredients! Instead of Southwest flavors, this Cowboy Caviar takes on the flavors of the Mediterranean, with an herby chermoula sauce and salty feta. Try this as a dip with chips, or as the perfect packable lunch salad!
Okay, okay, I know what you’re thinking. This isn’t cowboy caviar. But HEAR ME OUT! All of the elements are there, but just swapped with Mediterranean flavors. Instead of using Southwest, Tex-Mex seasoning, this recipe uses Chermoula – an herby flavor bomb. Chermoula is North Africa’s answer to pesto – and yes, North African countries are Mediterranean countries as well! Each country’s version of chermoula varies widely, from Morocco, Algeria, and Tunisia. I tried to research the origins of chermoula, but the reviews are mixed. So I split the difference between the different variants to create my own version.
As I opined in my Spicy Chickpea Cucumber Salad post, the Mediterranean countries are NOT just Italy and Greece. They are actually: Albania, Algeria, Bosnia and Herzegovina, Croatia, Cyprus, Egypt, France, Greece, Israel, Italy, Lebanon, Libya, Malta, Monaco, Montenegro, Morocco, Slovenia, Spain, Syria, Tunisia, and Turkey. So I love representing Mediterranean flavors that aren’t what the average American typically thinks of! North Africa represent!! (No, I am not North African, but their flavors are 10/10!)
Now on to the recipe!
And yes, I must admit that I am posting a recipe using seasonal summer ingredients in MARCH! Please forgive me this indiscretion. I almost always avoid posting recipes out of season, but I was so excited about this one I couldn’t wait! After I made the final recipe test, my husband and I descended on this dip like a pack of wolves. We ate it with the Trader Joe’s kettle-cooked chips and loved it. I know y’all will love it too, enjoy!
If you love Mediterranean flavors, try my Mediterranean Dense Bean Salad, this Heirloom Tomato Pasta Salad, or this Vegetarian Niçoise Salad!
Mediterranean Cowboy Caviar
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 – cut off the stem of the serrano pepper, cut in half, then remove the ribs and seeds (or you can keep them if you really like spice!). Give the pepper a rough chop, then peel the garlic.
- Add the serrano pepper, garlic, and the juice from 1/2 a lemon to the food processor, and process those alone until the garlic is totally minced. Let everything sit in the lemon juice for about a minute, to mellow out the raw garlic.
- Then, add the rest of the chermoula ingredients to the food processor and process until you have a chunky pesto-ish consistency. Don't overblend – you still want chunks of herbs instead of a totally smooth paste. Taste, and adjust seasonings to your liking. I added more lemon juice because I like the tangy flavor!
- When done, let the chermoula rest while you make the rest of the recipe.
- For the cowboy caviar, prep the vegetables as follows: Dice up a green bell pepper until you have 1 cup. Cut your cucumber in half lengthwise, then scoop out the seeds with a spoon (save them in the freezer for smoothies!). Then, dice the cucumber until you have one cup. Dice 1/2 of a red onion, and dice cherry tomatoes until you have 1 cup.
- Add all of the chopped veggies to a large bowl and sprinkle with 1/2 tsp salt. Mix well.
- Rinse, drain, and pat dry your cans of black-eyed peas and cannellini beans. (If using homemade, use 1 1/2 cups of each.) Add them to the bowl with the veggies.
- Pour as much or as little of the chermoula over the cowboy caviar as you'd like, and mix. Reserve any leftover chermoula for marinades or salads.
- Serve the cowboy caviar with chips, and enjoy!
Notes
- Serrano peppers are usually hotter than jalapeños. If you’d prefer a less spicy chermoula, use jalapeños with the ribs and seeds removed.
- To make this vegan, simply omit the feta.
- If you can’t find black-eyed peas, or don’t want to use them, sub with chickpeas or black beans.
Nutrition
Mediterranean Cowboy Caviar FAQs
What is cowboy caviar?
Cowboy Caviar is a flavorful bean dip that originated in Texas. Usually you see it with a base of black beans and corn, with diced bell peppers, red onion, and sometimes jalapeño. It gets its name from a tongue-in-cheek nod to the humble fare enjoyed by cowboys. You know how you’ll see a guy on a basketball team who’s 7 feet tall, but everyone calls him Little Pete? It’s the same joke here. Caviar (fish roe) is a bougie, expensive ingredient. But cowboy caviar is an inexpensive, unpretentious treat!
Is there a difference between Texas Caviar and cowboy caviar?
Yes, there is a historical difference between Texas Caviar and Cowboy Caviar. (However, the terms are often used interchangeably today.) Texas Caviar is the original name for this type of dip, that was first coined in the 1940’s by Helen Corbitt, a chef in Dallas, Texas. Her original recipe featured black-eyed peas as the main ingredient, along with other vegetables and a tangy vinaigrette.
As the recipe spread over time, many variations emerged, and term cowboy caviar became more popular. While the core concept remains the same – a flavorful salsa-like dip made with beans, corn, and vegetables – cowboy caviar often uses black beans as the primary bean instead of black-eyed peas. However, you will still find many recipes using either type of bean under both names.
How is cowboy caviar different than a dense bean salad?
The Dense Bean Salad, coined by Violet Witchel, is a salad that is composed of two or more types of beans as the base. Her DBS’s usually contain some type of meat, a cheese, and a few vegetables. How cowboy caviar differs from dense bean salads (in my opinion), is that the components are cut into smaller sizes, creating more of a pico de gallo-ish dip. DBS’s usually contain larger sizes of various ingredients, but it may vary depending on what type you make. Either way, both are delicious, bean-y recipes!
What is a substitute for black-eyed peas in cowboy caviar?
If you don’t like black-eyed peas, or want to use something else, you can sub them with black beans, chickpeas, or navy beans. Honestly, you could really use any type of bean you like! :)
How long does this recipe last in the fridge?
For best results, eat up this cowboy caviar within 3-4 days of making.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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