Healthy Recipes Ingredient Beans Chickpea Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables 3.7 (3) 2 Reviews A tangy balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. Serve it over quinoa to keep it vegetarian or, for meat-eaters, serve with roasted chicken or pan-seared fish. By Carolyn Malcoun Carolyn Malcoun See More As EatingWell's Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on September 28, 2025 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Ali Redmond Prep Time: 15 mins Additional Time: 25 mins Total Time: 40 mins Servings: 4 Yield: 4 cups Nutrition Profile: High-Calcium Bone Health Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts This quick and easy dish features colorful, nutritious roasted vegetables.Chickpeas offer a balance of plant-based protein and fiber.A tangy balsamic dressing combines with melted Parmesan cheese for rich flavors. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 1 (15 ounce) can no-salt-added chickpeas, rinsed 8 ounces multicolored baby carrots with tops, trimmed and peeled 2 bunches spring onions, tops removed and bulbs halved lengthwise 6 tablespoons extra-virgin olive oil, divided ¼ teaspoon salt, divided 8 ounces asparagus, cut into 2-inch pieces ½ cup grated Parmesan cheese 2 tablespoons balsamic vinegar 1 teaspoon honey ½ teaspoon Dijon mustard ½ teaspoon ground pepper 1 teaspoon fresh thyme leaves Directions Place a large rimmed baking sheet on middle rack of oven; preheat to 400 degrees F. Line another baking sheet with paper towels. Spread chickpeas on the paper towels; rub with more paper towels to remove skins; discard skins. Transfer the chickpeas to a large bowl. Add carrots, spring onions, 3 tablespoons oil and 1/8 teaspoon salt; toss to coat. Spread in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30 minutes, tossing halfway through and adding asparagus during the last 10 minutes of cooking. Sprinkle Parmesan evenly over the vegetable mixture and continue roasting until the cheese is melted, about 5 minutes. Meanwhile, whisk vinegar, honey, mustard, pepper and the remaining 3 tablespoons oil and 1/8 teaspoon salt in a small bowl. Drizzle the balsamic dressing over the vegetable mixture; sprinkle with thyme leaves. Serve immediately. Recipe developed by Marianne Williams Originally appeared: EatingWell.com, March 2020 Save Rate Print Nutrition Facts (per serving) 399 Calories 24g Fat 34g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup Calories 399 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 9g 31% Total Sugars 8g Added Sugars 2g 3% Protein 12g 24% Total Fat 24g 31% Saturated Fat 4g 22% Cholesterol 9mg 3% Vitamin A 9056IU 181% Vitamin C 17mg 19% Folate 133mcg 33% Sodium 431mg 19% Calcium 216mg 17% Iron 3mg 19% Magnesium 65mg 16% Potassium 645mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.