Roasted asparagus with chickpeas & spinach
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.
By Exeter Produce
Mar 25, 2025Prep Time
5Cook Time
22Servings
2Nutritional Info
Calories: 168kcal | Carbohydrates: 18g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 530mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3445IU | Vitamin C: 16.4mg | Calcium: 89mg | Iron: 3.7mgW
hen asparagus season is here at last, you’ve got to make the most of it. One dish that we 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 we 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 we love salads, it’s also nice to dive into warm dishes that put produce in the front & center.
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
Method
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.
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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.
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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.
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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.
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Add baby spinach to skillet and sauté for one to two minutes more, until the spinach has just wilted.
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Add lemon juice to deglaze the pan and combine. Remove from heat and set aside.
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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
If your asparagus is on the thick side, it may take a few more minutes to cook. Test at 20 minutes, and see if it needs five more minutes in the oven.
You can use canned chickpeas for this recipe, or chickpeas that have been fully cooked from dried.
About Us
Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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215 Thames Road West, Exeter, ON N0M 1S3
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1 (519) 235-0141
1 (800) 881-4861