Healthy Recipes Ingredient Beans Chickpea Sheet-Pan Chickpeas & Spring Veggies 4.8 (4) 4 Reviews This sheet-pan dinner is a fresh way to celebrate the season. Chickpeas roast alongside tender vegetables on one baking sheet, making cleanup a breeze. Served over a creamy, tangy yogurt base, the warm veggies and chickpeas create a satisfying contrast that feels both comforting and light. By Sara Haas, RDN, LDN Sara Haas, RDN, LDN Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. She works as a consultant chef and dietitian with a focus on writing, recipe development and food photography. Sara is the author of the Taco! Taco! Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos and other engagements. EatingWell's Editorial Guidelines Updated on September 24, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Active Time: 10 mins Total Time: 35 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Healthy Pregnancy Soy-Free High-Fiber Heart-Healthy Healthy Cholesterol Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Chickpeas and vegetables roast together for an easy one-pan meal requiring minimal cleanup.Protein-rich chickpeas make this meal a satisfying and nutritious option.Fresh lemon juice and zest provide a refreshing citrus flavor. 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 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 Directions Place a large rimmed baking sheet on middle oven rack; preheat oven to 425°F. Combine dried rinsed chickpeas, halved carrots, 1 tablespoon oil, ½ teaspoon salt and ⅛ teaspoon pepper in a large bowl; toss to coat. Spread in an even layer on the hot baking sheet. Roast for 10 minutes. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Toss asparagus pieces with 1 tablespoon oil and ¼ teaspoon salt in the large bowl. Add the asparagus to the baking sheet and stir; continue roasting until the carrots are just tender, 10 to 15 minutes. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Meanwhile, whisk 1⅓ cups yogurt, 1 tablespoon lemon zest, 2 tablespoons lemon juice and the remaining 1 tablespoon oil and ¼ teaspoon salt in a small bowl. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle. Spread the yogurt sauce on a serving platter. Top with the roasted vegetables. Frequently Asked Questions Can I swap out the asparagus for something else? Yes! Any tender vegetable such as green beans, bell pepper strips or small broccoli florets will work well in place of the asparagus. EatingWell.com, June 2025 Save Rate Print Nutrition Facts (per serving) 431 Calories 17g Fat 51g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1½ cups Calories 431 % Daily Value * Total Carbohydrate 51g 19% Dietary Fiber 15g 54% Total Sugars 16g Added Sugars 0g 0% Protein 21g 42% Total Fat 17g 22% Saturated Fat 4g 18% Cholesterol 10mg 3% Vitamin A 842µg Vitamin C 16mg 18% Vitamin D 0µg Vitamin E 4mg 24% Folate 416µg Vitamin K 79µg Sodium 456mg 20% Calcium 201mg 15% Iron 6mg 32% Magnesium 95mg 23% Potassium 999mg 21% Zinc 3mg 29% Vitamin B12 1µg Omega 3 0g 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.