One Pan Potatoes, Chickpeas & Asparagus
Ingredients
- 3 cupsMini Potatoes (halved)
- 1 1/2 cupsChickpeas (cooked)
- 1 tbspExtra Virgin Olive Oil (divided)
- 1 tbspItalian Seasoning (divided)
- 3 cupsAsparagus (trimmed, chopped)
- 1Sweet Onion (medium, sliced)
- Sea Salt & Black Pepper (to taste)
Nutrition
| Amount per serving | |
| Calories | 352 |
| Fat | 7g |
| Saturated | 1g |
| Polyunsaturated | 2g |
| Monounsaturated | 4g |
| Carbs | 62g |
| Fiber | 13g |
| Sugar | 13g |
| Protein | 14g |
| Sodium | 26mg |
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Add the potatoes to one side of the baking sheet and the chickpeas in the middle. Drizzle half of the oil all over the potatoes and chickpeas, followed by half of the Italian seasoning. Toss to combine.
- Cook for 20 to 25 minutes then remove the pan from the oven. Flip the potatoes and toss the chickpeas. Add the asparagus and onion to the open side of the pan and drizzle the remaining oil and Italian seasoning on top. Carefully toss.
- Place back into the oven for an additional 10 to 15 minutes or until the vegetables are tender. Divide into bowls. Season with salt and pepper, if desired. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1/2 cup chickpeas and two cups of vegetables.
More Flavor: Drizzle lemon juice on top when serving.
No Italian Seasoning: Use other seasoning of choice.
