Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.
Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 ½ tablespoon olive oil and ¾ of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.
Place in the oven for 20 -25 minutes.
Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.
Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.
Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!
Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.
