Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.

Photograph by Antonis Achilleos

SERVES 4; Calories: 287; Total Fat 14.5 grams; Saturated Fat: 2 grams; Protein: 11 grams; Total carbohydrates: 30 grams; Sugar: 5 grams; Fiber 8 grams; Cholesterol: 0 milligrams; Sodium: 1,344 milligrams