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.
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.
Step by step instructions
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.
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
- Creamy asparagus pasta from Veggies Save the Day
Roasted asparagus & chickpeas with sautéed spinach
- 1 heaping cup chopped asparagus cut into bite-sized pieces (with ends removed)
- 3 teaspoons extra virgin olive oil divided
- Pinch salt
- 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
- Salt to taste
- 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.
Content, recipe, and photos updated March 28, 2021. Originally posted May 16, 2012.