From time to time I cater artist's receptions at work, for anywhere between 50 to 150 visitors. For the reception pictured above, here is my menu list of items prepared and assembled that day:

Drink: Cranberry Pineapple Ginger Ale Punch with Pomegranate Seeds

Savory items: 
Roasted Chickpeas
Dates with Goat Cheese Wrapped with Fresh Basil and Proscuitto (served warm)
Blue Cheese Gougeres
Stuffed Olive Bread (baked with assorted olives from Wegman's olive bar) with oregano olive oil for dipping

Sweet items:
Chocolate Chunks with Pistachios and Dried Cherries
Cranberry Pistachio Biscotti
Date and Walnut Phyllo Rolls with Organic Greek Yogurt and Wildflower Honey

Prepared packaged/ bought items:
(from Giant and Wegmans grocery stores)
Black Pepper and Water Crackers for goat cheeses
Walnut and Maple Spread for assorted donated goat cheeses
Assorted olives from Wegman's Mediterranean Olive Bar
9" Mixed Berry Cheesecake (Giant)

Most of the recipes for the savory and sweet items you can find by performing a simple search on Epicurious.com.
You can search my blog for the recipe for stuffed olive bread. See the below recipe for roasted chickpeas.

Roasted Savory Chickpeas (Garbanzo beans)
Yield: 2 cups
Time: overnight + 45 mins roasting

1 1/2 cups dried garbanzo beans
2 T organic extra virgin olive oil
2 T raw granulated sugar
1/2 tsp sea salt
1/2 tsp sweet Hungarian paprika
freshly ground pepper
ground cayenne pepper (to taste)

Soak chickpeas overnight or at least 8 hours in room temperature water. Drain and dry with paper towels.

Preheat oven to 350 degrees. Toss chickpeas with olive oil and sugar in a bowl, then spread out onto a rimmed baking sheet. Roast them in the oven, tossing every 10-15 mins and more frequently toward finishing time. Roast them between 45-50 mins. I burnt them on my first attempt, so watch them carefully as when roasting nuts, it doesn't take very long for them to turn from a golden roasted color to charcoal black. Chickpeas will become crispy and dry.

Upon removing them from the oven while still in a single layer, sprinkle salt, pepper and paprika onto the chickpeas and toss. Season to taste, I like them with a gentle heat. Gently cool and place into a serving bowl.  They'll keep for a day or two, but may soften the longer they are exposed to air.

If you want sweet cinnamon chickpeas, see Epicurious.com's recipe for Crispy Cinnamon Garbanzo Beans from Cookie magazine.