Crispy Chickpea Protein Bowl

Preheat the oven to 400 F. After rinsing chickpeas, use paper towels to thoroughly dry. In a bowl, toss the chickpeas in pineapple juice and coconut oil and spread in a single layer on a rimmed baking sheet. Coconut oil is quick to harden at room temperature, but will melt again in the oven. Bake until chickpeas are crispy, about 45 minutes, stirring every 15 minutes to ensure even cooking.

Divide yogurt evenly among bowls (1/2 cup each). Add ¼ cup hummus to each bowl. Divide chickpeas evenly among the bowls (1/4 to ⅓ cup each). Sprinkle with Moroccan seasoning or seasoning of your choice. Serve with pita chips.

Note: My Moroccan seasoning was a gift and is a blend of 9 different spices. McCormick sells a Moroccan seasoning. You can also use any combination of the following: ground cumin, ground ginger, ground cinnamon, ground coriander, cayenne, and/or allspice.