GARLIC N’ CHEESY POPCORN SALAD

Preheat oven to 425 F and line a baking tray with parchment paper. Add your chickpeas to a mixing bowl and add 1 tbsp olive oil, red wine vinegar, nutritional yeast and a touch of salt, tossing well to coat. Spread evenly across baking tray and bake for 25-30 minutes or until golden brown and cracking – make sure to toss them around the tray at around 20 minutes to get an even roast. Set chickpeas aside, as they cool they will crisp up further. To a large serving bowl add: one full bag of nooch pop garlic, roasted almonds, vegan parmesan, fresh chopped parsley, and roasted chickpeas, set aside. Add the butter to a small pan with the rosemary sprigs. Turn heat to low and allow butter to melt. Keep heat on low and continue to simmer the butter for 3-4 minutes, just enough to infuse the rosemary into the butter. Strain the rosemary out of the butter and pour the infused butter over the popcorn mix. Toss popcorn immediately while the butters hot so the parm gets a little melty and sticks to the popcorn. Enjoy right away or pack into a container to bring to your thanksgiving festivities!