On this pintxo menu, the zucchini dip, hummus, olives and cornichon are vegan friendly. You could easily omit cheese in the pesto. Cashew dips or other vegetable based salads or spreads could be easy additions to the menu to keep it vegan. Vegetable crudite would be a nice compliment to the pintxo as well.
You could easily use gluten free bread for these pintxo. I opted to roast sweet potato rounds to serve for an extra addition of vegetables. Slice sweet potatoes into rounds and roast for 30 minutes at 350F.