Fried chickpeas originated as Spanish tapas, but booze isn’t the only thing they go well with. Spotted at Magnolia Pub and Brewery in San Francisco as a good accompaniment to cask beer; topping a chilled yogurt soup with cucumber noodles at Ronnybrook Milk Bar in NYC; and in a little gem lettuce salad with feta, baby beets, walnuts, and roasted shallot vinaigrette at The National in Athens, Georgia. You could also make your own with sage (pictured).

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