Crispy Smashed Potatoes with Avocado and BBQ Chickpeas

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

Transfer potatoes to a lined baking sheet.

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

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

For chickpeas: Rinse and drain 1-15 oz can garbanzos.

Make spice mix: 1.5 tsp paprika, 0.5 tsp black pepper, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp chili powder, pinch cayenne, 1.5 tsp nutritional yeast, and salt to taste.

Optional: Lightly coat garbanzos with olive oil.

Toss garbanzos in spice mix until evenly coated.

Spread garbanzos on a parchment-lined baking sheet.

Bake both potatoes and garbanzos at 450F for about 15 minutes.

Remove and flip potatoes, brush the other side with olive oil and salt, then continue baking until golden brown and crispy.

For garbanzos, after initial bake, toss in desired amount of low-sugar BBQ sauce and return to oven for another 5-10 minutes until crispy.

Optional: Skip the spice mix or BBQ sauce for flavor variations.

Assemble the bowl with smashed potatoes, BBQ chickpeas, and avocado.