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!
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.
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!
How To Make Vegan Sheet Pan Dinner
- 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.
- 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!
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!
- Chickpea, Potato & Parsley Bowl
- Orange Roasted Tempeh & Asparagus
- Roasted Cauliflower & Sweet Potato Nourish Bowl
- or this fan-favorite Chickpea & Sweet Potato Breakfast Hash!
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.
PrintHERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER
One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: Serves 3
- Category: Entree, Gluten-Free
- Method: roast
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
- 2 – 3 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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This recipe is incredible!!! Absolutely delicious! Making it for the 2nd time this week!
This recipe was absolutely delectable! I subbed the asparagus for zucchini and it was perfect!
I made this wonderful recipe last night and just finished having the leftovers for dinner. It was absolutely delicious and so easy to make. Viva la veganism!
Truly loved this recipe, hadn’t tried roasted chickpeas before and it is just fantastic!
Can you use frozen asparagus?
Great question! I think frozen asparagus will yield a soft texture, not sure it will do well roasting. If you don’t mind it being a little soft, and not crisp, I would go ahead and give it a try. I would add it frozen and see how it goes. Please let us know how it turns out for you as it’s super helpful to everyone! Enjoy :)
This recipe has no business tasting this good. I used Idaho potatoes since it’s what I had on hand and I didn’t have fresh parsley. But otherwise I followed exactly as written and it’s so tasty. I’m excited to try some of the variations suggested.
Thanks for sharing, Emily! So glad you loved it, it’s one of my favorites. Cheers :)
Ridiculously tasty!
This is one of my six year old son’s favorite dinners! We enjoy it with broccoli instead of asparagus and top it with a generous drizzle of the tahini-miso dressing. So delicious!
I love the idea of adding broccoli! I will definitely have to try it along with the tahini-miso dressing. Thanks for the inspiration and so glad you both enjoyed it! Cheers :)
Is there something I can substitute for the olive oil?
You can omit the olive oil if looking to make this oil free. A little lemon juice tossed with veggies before roasting would also be nice! Or try another neutral flavored oil if you don’t mind oil, but don’t care for olive oil. Hope that helps! Enjoy :)
I made this exactly as instructed and it was fantastic! I served it to a large group of vegans and meat eaters and was loved by all. And it was so super simple. Thank you for another keeper.