- 1/4 cup canned chickpeas, drained, rinsed, and dried
- 2 teaspoons ground cinnamon, separated
- 3 ounces plain, whole-milk Greek yogurt
- 2 tablespoons almond butter
- 1 banana (large), peeled
- honey (optional)
Preheat oven to 375°F. On a parchment-lined baking sheet, evenly spread chickpeas and sprinkle with 1 ½ teaspoons cinnamon. Place in oven and bake for 25–30 minutes, depending on desired texture.
While the chickpeas are roasting, combine Greek yogurt with almond butter in a small bowl. Mix until smooth and well combined.
Place whole banana onto a plate or slice into bite-sized pieces. Spread yogurt mixture over banana.
Top with remainder of cinnamon and toasted cinnamon chickpeas.
Recipe Note: Add some honey to the yogurt mixture or drizzle some on top if you like your yogurt sweet.