Crispy Parmesan Chickpeas

Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels; discard any loose skins.

Meanwhile, heat oven to 400°F. In a large bowl, whisk together Parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.

Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes. Let cool completely on the baking sheet.

Soak an empty chickpea can in warm water to remove the label. When dry, fill it with the roasted chickpeas. Cut out a square piece of wax paper, place over the opening and secure with a white ribbon. Stick on a store-bought label on which you've written "Peas on Earth."