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.
