Roasted Chickpeas, Red Potatoes, and Asparagus

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 3 1x
  • Category: Dinner
  • Cuisine: Vegetarian



  • 1 15oz can of chickpeas
  • 3 medium sized red potatoes
  • 1 pound of asparagus
  • 3 tbsp olive oil
  • 3 tbsp fresh dill, chopped
  • 1 lemon
  • Sea salt & pepper


  1. Preheat the oven to 400.
  2. Rinse and drain the chickpeas.
  3. Toss with 1 tablespoon of the olive oil and spread onto a baking sheet.
  4. Wash and chop the red potatoes into 1″ quarter slices. (So I cut mine into quarters and then chopped into 1 inch pieces.)
  5. Toss those in 1 tbsp of olive oil and spread onto a baking sheet. Make sure they’re in a single layer.
  6. Put the chickpeas and potatoes in the oven once it’s preheated. (They need more time to cook than the asparagus.)
  7. Wash the asparagus and snap off the ends.
  8. Then you can toss them in the last tablespoon of olive oil OR you can use a spray olive oil if you have one. It’s a little easier to coat it that way.
  9. Again, spread into a single layer on a baking sheet.
  10. Once the chickpeas and potatoes have been cooking for about 15 minutes, put the asparagus in the oven as well.
  11. At that point, everything will need about 20 minutes. You’ll want to turn things over every 5-10 minutes. (You’ll need to turn it every 5 minutes if your oven is too small for both trays to go side by side.)
  12. Once the veggies are crisp and brown, take them out of the oven.
  13. Sprinkle fresh dill over all the veggies (and chickpeas) and then squeeze a lemon over everything.
  14. Salt & pepper to taste! (It’ll probably need about 1 tsp of salt!)