Crispy Smashed Potatoes with Avocado and BBQ Chickpeas

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

Rinse and drain the 1-15 oz can of garbanzos.

Make the spice mix by combining 1.5 tsp paprika, 0.5 tsp black pepper, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp chili powder, a pinch of cayenne, 1.5 tsp nutritional yeast, and salt to taste.

Optionally, coat the garbanzos lightly with olive oil.

Toss the garbanzos in the spice mix and rub until coated.

Spread the seasoned garbanzos onto a parchment-lined baking sheet.

Transfer the boiled potatoes to a lined baking sheet and use the bottom of a glass to smash them gently until flattened to about 1/2 inch thick.

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

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

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

For the garbanzos, toss them in the desired amount of low-sugar BBQ sauce and return both to the oven to bake for another 5-10 minutes until the potatoes are golden brown and crispy.

Slice or mash the avocado for assembly

Assemble the dish in a bowl with the crispy smashed potatoes, BBQ chickpeas, and avocado