Preheat oven to 400 degrees F.

Spread chickpeas out on a dry dish towel and peel skins off. This will take about 10 minutes, it's tedious but worth it for crispy roasted chickpeas that won't get soggy!

Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.

Meanwhile, whisk together coconut oil, maple syrup and vanilla in a small bowl.

Remove chickpeas from oven pour the coconut oil mixture over top, season with the cinnamon and sea salt and toss to combine making sure all the chickpeas are evenly coated.

Return baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.

Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven.

Once cooled, chickpeas will be crispy and ready for snacking! Store in a paper bag to retain crispiness but there likely won't be any leftover to do so!

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Add drained chickpeas and honey or maple syrup to a food processor or high-powered blender (don't use a regular blender) and blend until smooth. Transfer to a medium-sized bowl.

Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.

Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from oven and set aside to cool for 10 minutes.

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.

Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.

Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.

Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.

Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)

Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

Process until smooth, about 1 minute.

With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.

In large bowl, combine and mix flours, oats, baking powder, and salt.

Peel banana and mash up using a fork. Add banana, peanut butter, and milk to bowl and mix well.

Coat large skillet with non-stick cooking spray and heat to medium-high.

Measure out ¼ cup batter and pour onto skillet for each pancake.

Flip pancake when bubbles appear on top of batter and edges are slightly browned, about 3-4 minutes.

Cook until second side is browned, about 2-3 minutes.