Name: Spring Vegetable & Chickpea Sheet Pan Meal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 (15-oz) can chickpeas, drained; 3 large carrots, chopped into sticks; 1 cup asparagus, ends trimmed & cut into thirds; 1 cup radishes, halved; 1 tbsp avocado oil; ½ tsp garlic powder; Sea salt & black pepper, to taste; ½ fresh lemon, sliced

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This Spring Vegetable & Chickpea Sheet Pan Meal is the perfect easy-to-make dinner recipe that is created with healthy seasonal ingredients & is ready in about 30 minutes. Enjoy this plant-based recipe on a busy weeknight when you’re in need of something nutritious & delicious!

Spring Vegetable & Chickpea Sheet Pan Meal with radishes, sliced lemon, carrots, and asparagus, in a bowl with a fork in it, sitting on a white marble counter.

Spring is here, as is a sheet pan recipe that you’re going to love as a healthy weeknight dinner.

What’s best about this plant-based recipe in particular is that it’s completely customizable, as you can include your favorite spring produce.

Full of flavor & nutrition, while being ready in about 30 minutes, this Spring Vegetable & Chickpea Sheet Pan Meal is going to be your new go-to this season.

Why You’ll Love This Spring Sheet Pan Meal Recipe

Full of Flavor & Loaded with Nutrition: An easy-to-make vegan dinner that’s packed with plant-based protein, veggies, & simple seasonings, to nourish your body!
Quick & Easy: It’s the perfect plant-based weeknight recipe to make on a busy weeknight, as it comes together in about 30 minutes & clean up is a breeze.
Great for Meal Prep: This Spring Vegetable & Chickpea Sheet Pan Meal stores well in the fridge, making it the perfect vegan recipe to prepare in advance for healthy dinners throughout the week.

Spring Vegetable & Chickpea Sheet Pan Meal Recipe with radishes, sliced lemon, carrots, and asparagus, in a bowl with a fork in it, sitting on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein & fiber.
Organic Carrots: For extra vibrancy & nutrition.
Organic Radishes: Sliced up to add some spring vibes.
Organic Asparagus: Feel free to swap with green beans, broccoli florets, or brussel sprouts.
Organic Lemon: Placed over the sheet pan ingredients to add some extra-flavor.
Organic Seasonings: Garlic powder, sea salt, & black pepper.
Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, lined with parchment paper, add the drained chickpeas & vegetables. Toss with the oil & seasonings. Top with the fresh lemon slices & transfer to the oven for 20 – 25, flipping halfway through.
Assemble. Divide between bowls. Enjoy!

Vegetable & Chickpea Sheet Pan Meal with radishes, sliced lemon, carrots, and asparagus.

Tips for Making this Spring Sheet Pan Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!

Storing & Reheating

This Spring Vegetable & Chickpea Sheet Pan Meal is the perfect seasonal recipe for healthy leftovers & make ahead dinners!

Fridge Storage. Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

Vegan Spring Vegetable & Chickpea Sheet Pan Meal with radishes, sliced lemon, carrots, and asparagus, in a bowl with a fork in it, sitting on a white marble counter.

More Healthy Sheet Pan Recipes

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Spring Vegetable & Chickpea Sheet Pan Meal

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

1 (15-oz) can chickpeas, drained
3 large carrots, chopped into sticks
1 cup asparagus, ends trimmed & cut into thirds
1 cup radishes, halved
1 tbsp avocado oil
½ tsp garlic powder
Sea salt & black pepper, to taste
½ fresh lemon, sliced

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, lined with parchment paper, add the drained chickpeas & vegetables. Toss with the oil & seasonings. Top with the fresh lemon slices & transfer to the oven for 20 – 25, flipping halfway through.
Assemble. Divide between bowls. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.

Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!

Storing & Reheating: Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.