Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray.

Spread the chickpeas out onto a towel and gently pat dry.

Place the chickpeas on the baking sheet and spread into an even layer. Roast them for about 10 minutes.

Remove the chickpeas from the oven, toss with olive oil and barbecue sauce, then return the baking sheet to the oven and continue to roast chickpeas for another 10 to 12 minutes, gently shaking the pan halfway.

Remove the chickpeas from the oven and let them cool before serving.

Preheat your oven to 350° F.

In a mixing bowl, combine the cream cheese, barbecue sauce, ranch dressing, and Colby jack cheese.

Coat a small casserole dish with non-stick cooking spray. Spread the mixture into the dish.

Bake for 20 to 25 minutes. Remove and top with mozzarella. Continue to cook for about 5 more minutes or until golden brown on top. Garnish with green onions.

Preheat oven to 400° F. Line a baking sheet with foil and spray with non-stick cooking spray.

Place the chicken tenders in a large mixing bowl and add the barbecue sauce. Toss until the chicken is evenly coated.

Place the sauce-covered chicken on a baking sheet and then into the oven to cook for 15 to 20 minutes. Remove chicken from the oven and cool completely before slicing into one-inch cubes.

Take a piece of chicken and thread it onto the skewer, followed by a piece of celery. Repeat two more times.

Top the skewer with a chunk of blue cheese.

Repeat until all skewers have been completed.