Name: Chickpea "Nuts"
Yield: 2 c.
Ingredients: 2 15-oz. cans chickpeas; 2 tbsp. extra-virgin olive oil; 1/4 tsp. salt; 1/4 tsp. Pepper; 2 tbsp. honey; 1 tbsp. sesame oil; 1 tbsp. sesame seeds; 1 tbsp. sugar; 1/2 tsp. garlic powder; 1/2 tsp. five-spice powder; 1 tsp. dark brown sugar; 1/2 tsp. ground cumin; 1/2 tsp. ground paprika; 1/2 tsp. garlic powder; 1/2 tsp. chili powder; 1/2 tsp. garam masala; 1/2 tsp. ground cumin; 1/2 tsp. ground ginger; 1/4 tsp. cayenne (ground red) pepper; 1/4 c. cayenne pepper hot sauce; 2 tbsp. maple syrup; 2 tsp. sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 c. finely grated Parmesan; 1 tsp. garlic powder; 1 tsp. finely chopped fresh rosemary; 1 tsp. loosely packed lemon zest

Step 1Original Recipe: Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. Roast at 425 degrees F for 30 minutes until crisp, shaking occasionally. Remove from oven and transfer to bowl; toss with seasonings if desired. Chickpeas with continue to crisp as they cool.

Step 2Honey-Sesame: Follow Original Recipe instructions, then toss roasted chickpeas with remaining ingredients. Return to oven for 5 minutes until caramelized and crisp.

Step 3BBQ: Follow Original Recipe instructions, then toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.

Step 4Masala: Follow Original Recipe instructions, then toss roasted chickpeas in garam masala, cumin, ginger, and cayenne. Return to oven for 5 minutes until dry and crisp.

Step 5Spicy Buffalo: Follow Original Recipe instructions, then toss roasted chickpeas in cayenne pepper hot sauce. Return to oven for 5 minutes until dry and crisp.

Step 6Maple-Cinnamon: Follow Original Recipe instructions, then toss roasted chickpeas in maple syrup, sugar, cinnamon and nutmeg. Return to oven for 5 minutes until caramelized and crisp.

Step 7Parmesan-Herb: Follow Original Recipe instructions, then toss roasted chickpeas in Parmesan, garlic powder, rosemary and lemon zest.