CHEF JEFF — ONE BYTE AT A TIME: Roasted Chickpeas

Substitute garbanzo beans for salad croutons.

Roasted Chickpeas

1 15-ounce can of chickpeas, rinsed and drained (or 2 cups cooked chickpeas)

1 tablespoon olive oil

1½ teaspoons ground cumin

Sea salt and red pepper flakes

Juice of ½ lemon

Heat oven to 425 degrees.

Pat chickpeas dry with paper towels, and spread them on a rimmed baking sheet. Drizzle with oil and sprinkle with cumin, salt and pepper flakes to taste. Shake pan to coat chickpeas.

Roast 25 minutes, until toasty brown and crunchy, shaking pan from time to time to prevent sticking.

Remove from oven, squeeze on lemon juice and enjoy while hot.

Yield: Serves 4.

Approximate nutritional analysis per serving: 168 calories, 30 percent of calories from fat, 5.6 grams fat (0.7 grams saturated), no cholesterol, 7.4 grams protein, 22.7 grams carbohydrates, 6.5 grams fiber, 8 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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