Island Cowboy Caviar
Difficulty: Easy | Makes: 4-6 Servings
This delicious appetizer is a bold mix of Mediterranean flavors, finished with creamy feta and crispy pita chips—a simple yet perfect dish for your next fall gathering!
For the Cowboy Caviar
- 1 - 15 oz can garbanzo beans, drained and rinsed
- 1/2 cup Roland® Diced Red Pimentos, drained
- 1/2 cup Roland® Pickled Red Onions, drained and chopped
- 1/3 cup Roland® Kalamata Olive Halves, roughly chopped
- 1/2 cup Roland® Tri-Color Petite Sweet Peppers, roughly chopped
- 5 tablespoons fresh parsley, finely chopped
- 1/2 cup feta in brine, brained and cut in small cubes
- 1 lemon, cut in wedges
For the Dressing
- 1 clove of garlic, chopped
- 1/3 cup Roland® French White Wine Vinegar
- 1/4 cup Roland® Unfiltered Italian Extra Virgin Olive Oil
- 1 tablespoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey
Directions
- In a medium sized mixing bowl, combine garbanzo beans, pimientos, pickled onions, olives, petite sweet peppers and fresh parsley; Stir until combined
- In a small bowl combine all of the dressing ingredients: garlic, white wine vinegar, olive oil, oregano, black pepper, lemon juice, lemon zest, honey
- Add the dressing to the larger bowl and stir until all ingredients are coated
- Cover and refrigerate at least one hour before use
- Serve with pita or pita chips. Finish the dip with feta and fresh parsley, garnish with lemon wedges
