WARM CHICKPEA AND SPINACH SALAD

2 (14-ounce) cans chickpeas

3 tablespoons sun-dried tomato paste, divided 1/2 cup plus 2 tablespoons extra-virgin olive oil,

divided

1 to 2 lemons

Salt and freshly ground black pepper

1 (5-ounce) box baby spinach, kale or arugula Bonus ingredient: Grated Parmesan or crumbled

feta cheese

On the side: Warm crusty bread and butter Heat oven to 450 degrees.

While oven is heating, drain chickpeas through a strainer set over a bowl to collect liquid from cans. Transfer chickpeas to paper towel-lined plate and pat very dry. Transfer to a rimmed baking sheet. Add 1 tablespoon tomato paste and 2 tablespoons olive oil. Grate the zest of one lemon over the chickpeas and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Use your hands to mix thoroughly.

When oven is hot, transfer chickpeas to oven and bake until they are sizzling and golden brown, 10 to 12 minutes.

While chickpeas are roasting, slice zested lemon in half and juice it. If juice does not measure 3 tablespoons, add as much of the juice as needed from second lemon to make 3 tablespoons. Transfer lemon juice to a blender and add remaining 2 tablespoons tomato paste and 1 tablespoon reserved chickpea liquid. Blend until smooth. With blender running, drizzle in remaining 1/2 cup olive oil. Season to taste with salt and pepper.

When chickpeas are finished roasting, transfer to a large bowl and add spinach. Add 1/4 cup vinaigrette and toss to combine. The spinach should wilt slightly. Add additional vinaigrette and cheese, if desired. Season to taste with salt and pepper and serve with crusty bread and butter. Serves 4.

Per serving with Parmesan: 400 calories (percent of calories from fat, 40), 11 grams protein, 52 grams carbohydrates, 10 grams fiber, 19 grams fat (2 grams saturated), no cholesterol, 420 milligrams sodium

CONTRIBUTED BY HENRI HOLLIS