Barcelona Balsamic Chickpeas

I had the baby squid with haricot beans bathed in a warm sauce of olive oil and balsamic vinegar at an amazing little tapas bar called Pinotxo in Barcelona’s Mercat de La Boqueria. It was  savory, a delightful combination of flavors. I saw that Juanita, also has a version using chickpeas.

This dish is my vegan version of the Barcelona favourite, made with chickpeas, brightened by freshly chopped parsley and a great balsamic tanginess. This would make a great side salad or protein rich entree when combined with meats. Great served over corn crisps or rice thins too as a tapas!

The inspiration:

Squid with haricot beans

This is one of the recommended dishes by everyone online, so we had to have it. Baby squid or chipirones . Bathed in a warm sauce of olive oil and balsamic vinegar, the beans and squid were a perfect combination

You’ll need:

  • 250g canned chickpeas, drained
  • 2 cloves of garlic minced
  • Salt and black pepper to taste
  • Freshly chopped parsley
  • Extra virgin olive oil
  • Balsamic vinegar reduction for drizzling


  1. In a non stick frying pan, heat a little extra virgin olive oil. Once hot, add the garlic and fry till fragrant.
  2. Add the chickpeas, salt and black pepper to taste. Add freshly chopped parsley and stir in to soften the parsley slightly.
  3. Stir to combine and remove from heat. Transfer to a earthenware or serving dish.
  4. Drizzle with extra virgin olive oil and good balsamic vinegar reduction.
  5. Add freshly cracked black pepper and salt.
  6. Serve warm or at room temperature.
Spanish Balsamic Chickpeas

Spanish Balsamic Chickpeas