Crunchy spicy chick peas: Drain a can of chick peas, and spread out on a rimmed baking sheet (just plain, with nothing added). Bake at 450 for 30 minutes, tossing once. After they're done, toss with 2 TBSP olive oil, 1/2 tsp cayenne + 1 tsp cumin, and a dash of coarse salt.
Phyllo cups: Take pre-baked phyllo shells (found in the freezer section) and fill with goat cheese crumbles, a dollop of fig jam, and fresh thyme leaves. Bake at 375 for 5 minutes, just to heat everything.