Roasted Asparagus with Chickpeas and Spinach

Roasted Asparagus with Chickpeas and Spinach

Prep Time 27 mins
Total Time 27 mins
Servings 2


  • 1 heaping cup chopped asparagus cut into bite-size pieces with ends removed
  • 3 tsp. extra virgin olive oil divided
  • 1 pinch salt
  • 1 cup chickpeas drained
  • 1 tbsp. nutritional yeast flakes optional
  • 2 cloves garlic minced
  • 1/4 cup chopped onions
  • 2 cups baby spinach
  • 1 tsp. 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 ½teaspoon 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 ½teaspoon 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.
Keyword Asparagus, Chickpeas, Garlic, Lemon, Onion, Spinach