Root Veggie & Chickpea Hash

By Dani Potts | November 3, 2025

Total time: 30 mins, Servings: 4

INGREDIENTS

  • 1–2 tbsp cooking oil (such as avocado or olive oil)
  • 1 medium potato, cubed
  • 1 yellow onion, diced
  • 3 cloves garlic, finely chopped
  • 2 cups sliced greens (such as kale or collards)
  • 2 beets, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 carrots, peeled and diced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tsp each of sage, rosemary, and thyme
  • Salt and pepper, to taste

Optional: Top with nutritional yeast or a splash of lemon juice

INSTRUCTIONS

  1. Heat oil in a large skillet over medium heat.
  2. Add the potato, beets, parsnips, and carrots. Sauté for about 10–12 minutes, stirring occasionally, until the vegetables begin to soften and brown. Add a splash of water and cover to steam if they’re browning too quickly.
  3. Add onion and garlic. Continue cooking for 5–7 minutes, until fragrant and the onion is translucent.
  4. Stir in chickpeas and herbs. Cook another 3–5 minutes, allowing the flavors to meld.
  5. Add greens and cook just until wilted, 1–2 minutes.
  6. Season with salt and pepper to taste, and top with nutritional yeast or a splash of lemon juice. Enjoy!

BENEFITS

Chickpeas are a nutrient-dense legume packed with plant-based protein, fiber, and key vitamins and minerals like iron, folate, and magnesium. Their combination of protein and fiber supports steady energy, healthy digestion, and balanced blood sugar levels. Chickpeas are also rich in antioxidants and phytonutrients that promote heart and gut health. Whether blended into hummus, tossed into salads, or roasted for a crunchy snack, chickpeas are a versatile and satisfying way to nourish your body.