Description

Discover a vibrant, easy-to-make Sheet-Pan Chickpeas and Spring Veggies recipe that celebrates the fresh flavors of spring. This colorful dish combines protein‑rich chickpeas with tender carrots, asparagus, and a zesty lemon‑yogurt drizzle, making it a perfect wholesome meal for busy weeknights or gatherings.

Ingredients

Scale

2 (15‑ounce) cans no‑salt added chickpeas, rinsed and patted dry
1 pound baby carrots, halved on the bias
3 tablespoons extra‑virgin olive oil, divided
1 teaspoon kosher salt, divided
⅛ teaspoon ground pepper
1 pound asparagus, trimmed and cut into 1‑inch pieces
1⅓ cups whole‑milk plain strained (Greek‑style) yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large bowl, toss the chickpeas, carrots, and asparagus with 2 tablespoons of olive oil, half of the kosher salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the prepared sheet pan and roast for 20‑25 minutes, or until the carrots are tender and the edges are lightly caramelized.
While the vegetables roast, whisk together the remaining 1 tablespoon olive oil, lemon zest, lemon juice, and the remaining salt with the Greek‑style yogurt to create a creamy dressing.
When the vegetables are done, transfer them to a serving bowl and drizzle the lemon‑yogurt dressing over the top. Serve warm or at room temperature.

Notes

For a vegan version, substitute the yogurt with a plant‑based alternative and omit the cheese if used. Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Prep Time: 15 min
Cook Time: 30 min
Category: B
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5 g
Sodium: 300 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 14 g
Cholesterol: 15 mg

Keywords: vegetarian, gluten-free, oven-roasted