Trio of Spanish Nibbles Olives Almonds Chickpeas
Transport your taste buds to the sunny shores of Spain with this Trio of Spanish Nibbles: Olives, Almonds, and Chickpeas, a vibrant and flavorful appetizer that’s perfect for sharing. This recipe combines warm, garlicky olives infused with fresh rosemary, crunchy roasted almonds dusted with sweet smoked paprika, and crispy spiced chickpeas seasoned with cumin and a hint of cayenne for a light kick. Ready in under 30 minutes, these easy-to-make snacks celebrate the bold flavors and simple elegance of Spanish tapas. Serve them as part of a Mediterranean-inspired spread, pair them with your favorite wine, or enjoy as a healthy, crowd-pleasing snack. A true feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 200 grams Mixed olives
- 2 tablespoons Extra virgin olive oil
- 1 clove Fresh garlic, minced
- 1 sprig Fresh rosemary
- 150 grams Raw almonds
- 1 teaspoon Sea salt
- 1 teaspoon Sweet smoked paprika (pimentón)
- 400 grams Canned chickpeas, drained and rinsed
- 1 teaspoon Ground cumin
- 0.25 teaspoon Cayenne pepper (optional)
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Prepare the olives: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the mixed olives and the sprig of rosemary. Cook for 2-3 minutes to warm through, then transfer to a serving bowl.
Prepare the almonds: Spread the almonds on a baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle with 1/2 teaspoon of sea salt and 1/2 teaspoon of sweet smoked paprika. Toss to coat evenly. Roast in the preheated oven for 10-12 minutes, stirring halfway through, until golden and fragrant. Transfer to a separate serving bowl.
Prepare the chickpeas: Pat the chickpeas dry with a kitchen towel. Spread them on another baking sheet. Drizzle with 1/2 tablespoon of olive oil, then sprinkle with cumin, the remaining 1/2 teaspoon of paprika, and cayenne pepper (if using). Toss to coat evenly. Roast in the oven for 15-20 minutes, shaking the pan halfway through, until crispy and golden brown. Remove from the oven and sprinkle with a pinch of sea salt.
Serve the trio: Arrange the warm olives, roasted almonds, and crispy chickpeas in separate serving bowls or together on a platter. Garnish the chickpeas with chopped parsley.
Enjoy your Trio of Spanish Nibbles as an appetizer, snack, or part of a tapas selection!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
