Concord, N.H. ? It doesn’t take spareribs and chicken wings to score a Super Bowl party touchdown. Your heart may be in the big game, but that doesn’t mean you have to eat like a player.

There is plenty of veg-friendly fare to consider when planning your Super Bowl eats, but keeping it satisfying means following a few simple rules.

• Tofu has its time and place; this isn’t one of them. Don’t even try to sneak it in, not even in dips.
• Speaking of indulgence, put an emphasis on salty and spicy. Spare us the celery sticks and ranch dip.
• Think substance, not style. Football munchies are for passive eating at its finest — grab a handful, shove in mouth, repeat. Flourishes and anything fancy are wasted effort.
• As with any party where attendees are likely to be jumping up and down and yelling at the television, think finger food. All eyes will be on the tube.

So what passes muster? Try the following recipes to keep your football fans from ever feeling famished.

Roasted Chickpea Nuts

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15-ounce can chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt

Adjust the oven rack to the middle position and preheat to 375 degrees.

Combine the chickpeas, oil, lemon juice and 1/2 teaspoon salt in a medium bowl. Cover the bottom of a jellyroll pan (or other baking sheet with edges) with a large sheet of baking parchment.

Bake, stirring occasionally, for about 45 minutes, or until the chickpeas are shrunken and browned. Remove from oven and salt to taste. Makes 3/4 cup.

Herb Roasted Potatoes

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3 pounds red potatoes
2 to 3 tablespoons olive oil
2 to 3 tablespoons dried herbs (try a mix, your choice)
Salt and fresh ground black pepper

Preheat oven to 400 degrees.

Wash and pat dry the potatoes. Cut each potato in half, then slice each piece into half moons. Put all the potato wedges into a large zip storage bag.

Add olive oil and herbs, then seal bag. Gently shake the bag until potatoes are evenly coated with oil and herbs. Pour the potato wedges onto a baking sheet (or two if needed) and arrange into a single layer.

Bake for 45 minutes, or until edges begin to brown and crisp. Sprinkle with salt and pepper to taste. Serve immediately. Makes 4 to 6 servings.

Beany Baked Nachos

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16-ounce bag tortilla chips (or a variety)
28-ounce can vegetarian baked beans
12-ounce bag frozen veg “ground beef”
15-ounce can black olives
12-ounce package soy or dairy cheese (optional)
1/2 medium head iceberg lettuce
1 medium avocado, cut in half, peeled and cut into thin slices
16-ounce jar tomato salsa

Preheat oven to 400 degrees. Arrange chips in a single layer on a large baking sheet. Spoon the baked beans over the chips. Sprinkle the “ground beef” over the chips. Top with cheese if using. Bake for 10 minutes, or until heated through.

While the nachos cook, dice the olives and shred the lettuce. When the chips are heated, remove from the oven but leave on the baking sheet. Top with olives, lettuce and avocado slices, then spoon salsa over them. Makes 4 to 6 servings.