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Padma Lakshmi's Easy Chickpea Tapas

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Makes: 4 servings adjust
"This was originally served as a tapas snack, but I usually wound up standing by the bar and finishing a whole dish served for everyone to nibble from. So now I make it at home as a whole meal. It's great to serve with toasted bread or stuff into pita pockets." ~ Padma Lakshmi, host of Top Chef



  • 10 ounces Spinach, rinsed, or one 10-ounce package frozen leaf spinach

Step 1

If using fresh spinach, cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry and finely chop.

Step 2

If using frozen spinach, follow package directions, drain, squeeze dry and finely chop.


  • 2 cups Canned Garbanzos (Chickpeas), drained and rinsed
  • 1 Red Bell Pepper, finely diced
  • 1 tablespoon Fresh Chives, snipped
  • Fresh Squeezed Lemon Juice, of 2 lemons, or to taste
  • 14 cup Extra Virgin Olive Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Step 3

In a bowl combine the spinach with the chickpeas, pepper, chives, lemon juice, oil, salt and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.
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