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Herbed Potato, asparagus & Chickpea Sheet Pan Dinner

Vegan Sheet Pan Dinner with herbed potato, asparagus and chickpeas is roasted to perfection and so easy to make using one pan with a few ingredients and is full of flavor!

bowl with roasted asparagus, potato + chickpea with avocado

Why We Love This Recipe!

This veggie-filled vegan sheet-pan dinner, featuring potatoes, asparagus, chickpeas, and onion, is the perfect weeknight meal when you want something hearty, nutritious, fuss-free, and ready in under an hour!

With asparagus in full season and only 99 cents a pound, making it extremely affordable, who can resist this spring vegetable?! Here are my top reasons to love this recipe…

  • Easy to make using 1 pan
  • Incredibly flavorful
  • Gluten-free
  • Vegetable-packed
  • Low Fat
  • Fiber-rich

So, I’m adding to the asparagus recipes on TSV with this delicious sheet-pan dinner. If you don’t care for asparagus, you’ll find a couple of suggestions to replace it.

prepped carrots, asparagus, red potatoes and onion on a cutting board

Sheet Pan Dinner Tips

Cooking the produce: The asparagus cooks fast, so you’ll add it to the sheet pan after the potatoes, carrots, and chickpeas have had time to roast on their own, about 20 minutes. Then, you’ll push them to one side, add the asparagus and onion, and continue roasting until done.

For variation: Because asparagus is seasonal, when not available, you can opt to use broccoli florets or halved brussels sprouts instead for your vegan sheet pan dinner. In this case, you can cook everything all together at once for about 40 minutes. As for the potatoes, use fingerlings or baby Yukon golds or purple potatoes as a substitute for baby red potatoes.

The herbs: If you don’t have the individual dried herbs the recipe calls for—thyme, basil, and oregano—you can use an Italian seasoning mix or herbs de Provence with good results.

Want to use vegan sausage in place of chickpeas? You can easily skip the chickpeas and add sliced vegan sausage when adding the asparagus and onion, cooking as directed. I tried this on my first go-around of this sheet-pan dinner, and it was delicious, too!

showing how to roast asparagus, potato and chickpea sheet pan dinner

How To Make Vegan Sheet Pan Dinner

  1. First, you’ll want to line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil. Add the potatoes, carrots, and chickpeas to the center, drizzle with half the oil and most of the herb & spice mixture, and toss well to coat. Bake for 20 – 25 minutes. I find it helps the potatoes to brown nicely on the edges, when I arrange the potatoes flesh side down, as shown above.
  2. Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, and toss to coat, as shown above right. Place back in the oven and roast for 10 – 15 minutes.

Let cool and serve with sliced avocado and plenty of parsley sprinkled over top. Serve with a side of quinoa for even more protein and fiber.

To add more delicious creaminess, try adding a drizzle of this Vegan Aioli, Sriracha Cashew Cream, or Tahini-Miso Dressing!

This is an easy, plant-based dinner that all types of eaters will love!

freshly roasted asparagus, potato and chickpea sheet pan dinner with a wooden spatula

One pan, a few fresh vegetables, dried herbs, and spices, oven-roasted together, creating a hearty vegan meal, I know you’re going to love!

More Veggie Sheet Pan Recipes!

side shot of bowl with roasted asparagus, potato + chickpea with avocado

If you try this easy dinner recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 34 reviews

One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: Serves 3
  • Category: Entree, Gluten-Free
  • Method: roast
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 lb. baby red potatoes, sliced in half lengthwise
  • 1 1/2 cups petite baby carrots
  • 1 can (14oz.) chickpeas, drained and rinsed
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 23 tablespoons olive oil, divided
  • 1 lb. asparagus, ends trimmed and cut into thirds
  • 1/2 large yellow onion, sliced lengthwise
  • mineral salt & fresh cracked pepper, to taste
  • Fresh parsley, to serve

Instructions

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.

Assemble: Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.

Roast: Place in the oven for 20 -25 minutes.

Add onion + asparagus: Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.

Continue roasting: Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.

Serve: Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.

Notes

If you don’t have all of the herbs on hand, use 1 tablespoon Italian seasoning or herbes de provence mix.

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55 Comments

  1. Since it’s summer, I have fresh herbs. Can I use them instead of the dried?

    1. Julie | The Simple Veganista says:

      Yes, that will be a great way to use up your fresh herbs! Enjoy :)

  2. I make this all the time so it deserved a 5 star rating. Can be vegan or served with a side of sausage, my husband’s favorite. Don’t leave out the avocado. It’s the perfect touch






  3. So easy and great served with rice as well!






  4. This is delicious! I served it with avocado and arugula. 10/10 this is going to be a regular staple for me. Thank you!!






  5. I love it! Thank you!!






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