TAPAS
A whole Spanish board, captured in one snackable bite.
- 15g plant protein + 12g fiber that actually holds you to dinner
- Real food you can see: marcona almonds, smoked paprika, roasted chickpeas, cashews
- The warm Barcelona night, portable to your desk, commute, or car
- Vegan and clean label, snack food that skips the junk
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Real food you
can see
No mystery, no fillers. Every cluster is roasted, seasoned, and baked into a crunch you can hear.
Full ingredients & allergens
Tapioca Syrup, Roasted Chickpeas, Sunflower Kernels, Almonds, Raisins (Organic Raisins, Organic Sunflower Oil), Pepitas (Raw Pumpkin Seeds), Cashews, Flax Seeds, Sunflower Oil, Sea Salt, Nutritional Yeast (Dried Yeast, Niacin, Pyridoxine Hydrochloride, Thiamin Hydrochloride, Riboflavin, Folic Acid, Cyanocobalamin), Sesame Seeds, Coconut Aminos (Organic Coconut Blossom Nectar, Water, Organic Apple Cider Vinegar, Sea Salt), Garlic Powder, Lemon Juice Powder, Smoked Paprika, Spices.
Made in a facility that also processes gluten. If you are managing celiac disease, please check with your healthcare provider.
Nutrition facts
A snack that
holds you
Fifteen grams of plant protein and twelve grams of fiber from real chickpeas, nuts, and seeds. Genuinely satisfying, bold with smoked paprika and a citrus finish, and sealed to travel, from your desk drawer to your carry-on.

The bite that keeps the night going
Marcona almond and smoked paprika are the last hour of a Spanish night. Buttery marcona meets sweet smoke and a whisper of garlic, with a bright citrus finish that keeps you reaching.This is the one that keeps the night going.
Bold
Smoked paprika up front, deep and warm. The night just got started.
Smoky
Sweet pimentón and a whisper of garlic. Barcelona in a cluster.
Citrus finish
A bright lift at the end that makes you reach for one more.

Tapas pairs well with
Drinks
- Rioja or a bold red
- Sangria
- Dry sherry or vermut
Foods
- Manchego + membrillo
- Jamón
- Piquillo peppers
- Olives

Pan con Tomate with Tapas Clusters
Ingredients
- 2 to 3 slices rustic bread
- 1 garlic clove, halved
- 1 ripe tomato, halved
- 2 tbsp extra-virgin olive oil
- 1/3 cup Tapas clusters, roughly crushed
- 1 pinch smoked paprika
- 1 pinch flaky salt
- Optional: manchego, jamón
Steps
- Toast or grill the bread until deeply golden on both sides.
- While hot, rub both sides firmly with the cut garlic clove.
- Rub the cut tomato into the bread so it soaks right in.
- Drizzle olive oil generously. More than feels right is correct.
- Lay shaved manchego or a ribbon of jamón, if using.
- Top with Tapas clusters, crushed so you get whole pieces and crumble.
- Dust with smoked paprika and flaky salt.
- Serve right away, warm, with the last of the wine.
What people say
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Questions, answered
Is Tapas vegan? And what about gluten? +
Yes. Every WildBoard cluster is vegan and made with gluten free ingredients. Our clusters are made in a facility that also processes gluten, so if you are managing celiac disease, please check with your healthcare provider.
What are the allergens? +
This product contains tree nuts (marcona almonds, cashews) and sesame. Made in a facility that also processes gluten.
How much protein and fiber per bag? +
Each 3.5 oz bag has 15g of protein and 12g of fiber, from roasted chickpeas, nuts, and seeds.
What's the shelf life, and how does it ship? +
Unopened, our clusters stay fresh for 12 months. We ship sealed and fresh, so they arrive with full crunch. Store in a cool, dry place, and once opened reseal and enjoy within a few weeks for peak texture.
Why a 3-bag minimum? +
A board is never just one flavor. Three is our smallest board, and you can mix any three across Aperitivo, Mezze, and Tapas. Shipping is free over $50.
How does Subscribe & Save work? +
Subscribe for the lowest price on every order. Choose your delivery frequency, and skip, swap flavors, or cancel anytime from your account. No commitment, just fresher restocks.
The 30-day love-it guarantee
We stand behind every bag. If you're not happy, contact us within 30 days for a full refund. No questions asked.


