Preheat oven to 300 degrees F (150 degrees C).
Spread the White Rice (1 cup) on a parchment-lined baking sheet. Bake until the rice is dry, about 1 hour.
Heat Vegetable Oil (1 cup) over medium-high heat until it bubbles when you stick a chopstick in. Place dried rice into the oil- it should puff within 10 seconds. If it doesn’t, heat the oil longer.
Fish the rice out with a slotted spoon and drain it on a paper towel-lined plate.
Preheat oven to 325 degrees F (160 degrees C).
Placing a colander over a large bowl, drain the Chickpeas (1 can). Reserve the liquid. Pat chickpeas dry and pour into a large bowl.
To the chickpeas, add Gluten-Free Oats (2 cup), Pumpkin Seeds (1/3 cup), puffed rice, Salt (1 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Za'atar (1 teaspoon), and Cricket Powder (2 tablespoon). Stir to combine.
Using a whisk whip ½ cup of the chickpea liquid (aquafaba). Slowly pour in Vegetable Oil (4 tablespoon) and Maple Syrup (2 tablespoon) and keep whisking.
Pour liquid over oat mixture and toss until mixture is completely soaked. Let it sit for 10 minutes to absorb more of the liquid.
Fold in the Parmesan Cheese (1/2 cup), Pecorino Romano Cheese (1/4 cup), Roasted Mealworms (1/4 cup), and sprinkle more pepper.
Press mixture onto a lined baking sheet. Bake for 45-50 minutes.
Allow it to cool completely before storing it in an airtight container. Serve on its own, on top of a salad, with cheese, with soup, and anything else that needs a boost of delicious peppery crunch.