Crispy Chickpea Protein Bowl

1. 1

   Preheat the oven to 400 F. After rinsing chickpeas, use paper towels to thoroughly dry.

2. 2

   In a bowl, toss the chickpeas in pineapple juice and coconut oil and spread in a single layer on a rimmed baking sheet.

3. 3

   Coconut oil is quick to harden at room temperature, but will melt again in the oven.

4. 4

   Bake until chickpeas are crispy, about 45 minutes, stirring every 15 minutes to ensure even cooking.

5. 5

   Divide yogurt evenly among bowls (1/2 cup each).

6. 6

   Add 1/4 cup hummus to each bowl.

7. 7

   Divide chickpeas evenly among the bowls (1/4 to 13 cup each).

8. 8

   Sprinkle with Moroccan seasoning or seasoning of your choice.

9. 9

   Serve with pita chips.

10. 10

    Note: My Moroccan seasoning was a gift and is a blend of 9 different spices.

11. 11

    McCormick sells a Moroccan seasoning.

12. 12

    You can also use any combination of the following: ground cumin, ground ginger, ground cinnamon, ground coriander, cayenne, and/or allspice.

* Per serving · 4 servings · Values may vary.

No additional tips available.