This roasted asparagus recipe is filled with chickpeas, sautéed onions, garlic, and big handfuls of spinach. It’s a healthy & satiating dish that celebrates the best of spring.
Serve it as a main course or side dish with rice, potatoes, polenta, or pasta. Vegan & gluten-free.
When asparagus season is here at last, you’ve got to make the most of it. One dish that I turn to year after year is this roasted asparagus recipe with chickpeas.
Asparagus gets a beautiful char while roasting in the oven. Toasty around the edges and soft in the middle.
And while I usually make roasted chickpeas in the oven or air fryer as a snack, they’re also great as a protein-packed addition to this dish.
They add satiety, and keep you full longer. Plus, when chickpeas roast in the oven and get crisp around the edges, it feels so satisfying to bite into them.
It’s finished with spinach, garlic, onions, and a squeeze of lemon
As much as I love salads, it’s also nice to dive into warm dishes that put produce in the front & center.
In this post:
Why readers love this recipe
“This was so delicious and so easy. I’ve been vegan for over 20 years and am always happy to find something new to cook.
I love that it was actually really quick to make! Many recipes say that they are quick and easy but they end up taking much longer to make than the recipe says.
My whole family loved it, even my three kids who are ages 10, 8, and 6. I put it over brown rice. Super tasty.” – Meghan
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Preheat oven to 425 degrees.
Toss chopped asparagus with oil & salt on a parchment paper covered baking sheet.
On a second baking sheet, toss drained chickpeas with oil, salt, and nutritional yeast (optional).
Cook the asparagus and chickpeas for 20 minutes, stopping once to shake the pans, so that they roast evenly.
During the last ten minutes of roasting, bring a skillet to a medium heat with oil. Sauté onions and garlic until fragrant.
Add baby spinach. Sauté a couple minutes more. Add a squeeze of lemon juice.
Pour the roasted asparagus & chickpeas into the skillet, and combine.
Make it your own
You can make this easy roasted asparagus recipe your own by varying the ingredients and seasonings.
- Cut the asparagus into larger pieces. Just halve the stalks instead of chopping.
- Replace or add more seasonings to the chickpeas before roasting. Granulated onion, garlic powder, smoked paprika, or dried parsley would all work well here.
- Replace the yellow onions with spring onions or shallots.
- Instead of baby spinach, use a different type of green like kale or Swiss chard. Keep in mind that kale takes a little longer to cook. Add a splash of water, if needed, to help it steam in the pan.
Serving ideas
This easy dish pairs perfectly with a bowl of rice or noodles.
Serve it alongside rice, pasta, polenta, or potatoes.
It’s great with any of these dishes:
- Pesto rice
- Lemony potatoes or air fryer baby potatoes
- Creamy polenta or vegan grits
- Vegan mashed potatoes
- Creamy vegan risotto with mushrooms & sausage
- Air fryer baked potato
- Mediterranean pasta with tomatoes & vegan feta
- Vegan pesto pasta with artichokes (replacing the chickpeas in the recipe)
- Vegan potato salad
How to store and reheat
Roasted chickpeas are best fresh. After refrigerating, they lose their crispy exterior, and the inside becomes more dense. However, it’s still tasty reheated, just not quite the same.
This roasted asparagus recipe will keep in a covered container in the refrigerator for 3 or 4 days.
Reheat in the microwave until warm, or in a skillet on the stove with a little oil to prevent sticking.
More asparagus recipes you’ll love
Make the most of asparagus season with these other spring-y dishes:
- Veggie fajitas with mushrooms & asparagus
- Bruschetta-style asparagus appetizer
- Air fryer asparagus
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Roasted asparagus & chickpeas with sautéed spinach
Ingredients
- 1 heaping cup chopped asparagus cut into bite-sized pieces (with ends removed)
- 3 teaspoons extra virgin olive oil divided
- Pinch of salt plus more to taste
- 1 cup chickpeas drained
- 1 Tablespoon nutritional yeast flakes optional
- 2 cloves garlic minced
- ¼ cup chopped onions
- 2 cups baby spinach
- 1 teaspoon lemon juice plus more to taste, if needed
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Put asparagus on one baking sheet and toss with ½ teaspoon extra virgin olive oil and a pinch of salt.
- If your chickpeas are wet, put them on a clean kitchen towel and rub them dry. (They roast the best when they aren't damp.)Then move the chickpeas to the second baking sheet. Toss chickpeas, nutritional yeast (if using), a pinch of salt, and ½ teaspoon extra virgin olive oil.
- Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes, stopping once to shake the pans so that they roast evenly.
- During the last 10 minutes of the asparagus/chickpea cooking time, bring a non-stick skillet to a medium heat. Add the remaining 1 teaspoon extra virgin olive oil to pan and sauté the onions and garlic a few minutes, until fragrant and translucent.
- Add baby spinach to skillet and sauté for one to two minutes more, until the spinach has just wilted.
- Add lemon juice to deglaze the pan and combine. Remove from heat and set aside.
- Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture. Fully combine. If necessary, add salt and additional lemon juice to taste. Serve over brown rice, pasta, or creamy polenta.
Notes
Nutrition
Content updated May 3, 2025. Originally posted May 16, 2012.
Meghan
This was so delicious and so easy. I’ve been vegan for over 20 years and am always happy to find something new to cook. I love that it was actually really quick to make! Many recipes say that they are quick and easy but they end up taking much longer to make than the recipe says. My whole family loved it, even my three kids who are ages 10, 8, and 6. I put it over brown rice. Super tasty.
Cadry
I’m so glad to hear that, Meghan! Thanks for the great feedback. I’m delighted that you and your family enjoyed the recipe.
Karen
Just wanted to leave you a comment and say thank you! I just happened to have some asparagus and found your website online. I made this, this evening. It was so good! Again, thank you!!!
Cadry
I’m so pleased to hear that, Karen. Thank you for letting me know!
sandi
This recipe is amazing! I made it twice served over grits.
Cadry
I’m so happy to hear that, Sandi! Thank you for letting me know.
Anonymous
The recipe was oh so good.
Cadry
I’m glad to hear that you enjoyed it!
Kristy
I adore roasted asparagus and I love that it is combined with chickpeas and spinach (2 of my other favorites) in this dish. It looks so satisfying- like spring’s version of comfort food!
Cadry
“Spring’s version of comfort food” – absolutely! One of my favorite thing about this time of year is stocking up at the farmer’s market and then featuring all of that bounty in the evening’s dinner. It couldn’t get any more fresh unless I was eating it on the farm!