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Sheet Pan Chickpeas & Spring Veggies

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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. It’s perfect as a quick lunch or dinner.

Ingredients:
  • 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:
  1. Place a large rimmed baking sheet on middle oven rack; preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the yogurt sauce on a serving platter. Top with the roasted vegetables.
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