Vegan tapas plate (smoky chickpeas, olives & peppers)
A Spanish lunch for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Lunch
- Spanish
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas320 g (80 g)
- Extra-virgin olive oil40 g (10 g)
- Smoked paprika4 g (1 g)
- Garlic (bulb)12 g (3 g)
- Olives (jar)120 g (30 g)
- Almonds80 g (20 g)
- Roasted red peppers (jar)200 g (50 g)
- Crackers / crispbread160 g (40 g)
Method
- Warm the rinsed chickpeas in the oil with the garlic and smoked paprika, 3 minutes.
- Toast the almonds with a pinch of salt; slice the peppers.
- Arrange everything on a board.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Gluten, Tree nuts — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 536
- protein
- 15 g
- fat
- 31 g
- carbs
- 56 g
- sugar
- 5 g
- fibre
- 13 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes