Crispy Smashed Potatoes with Avocado and BBQ Chickpeas

Boil yellow baby potatoes until just fork tender, about 15 minutes.

Transfer boiled potatoes to a lined baking sheet.

Use the bottom of a glass to gently smash potatoes until flattened to about 1/2 inch thick, without falling apart.

Brush potatoes to coat with olive oil and sprinkle with salt and black pepper to taste.

Bake potatoes at 450F for about 15 minutes with seasoned garbanzos (prepared below).

Remove potatoes from oven and flip them, brushing the other side with olive oil and salt.

Continue baking potatoes until golden brown and crispy.

Rinse and drain 1-15oz can garbanzos.

Make spice mix: 1.5 tsp paprika, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder, pinch cayenne, 1.5 tsp nutritional yeast, and salt to taste.

Optionally coat garbanzos lightly with olive oil.

Toss garbanzos in spice mix and rub until coated.

Spread seasoned garbanzos onto a parchment-lined baking sheet.

Bake garbanzos at 450F with potatoes until they start to get crispy.

Remove garbanzos and toss in desired amount of low-sugar BBQ sauce (like Annie’s).

Return garbanzos to oven and bake another 5-10 minutes. Note: You can skip the spice mix and use only BBQ sauce, or skip BBQ sauce for different flavor.