Instructions

• Preheat the oven to 400°F. Line a sheet pan with foil for easier cleanup.
• Drain and rinse the 15-ounce can of chickpeas, then pat them dry with paper towels until most surface moisture is gone.
• Spread the chickpeas in a single even layer on the prepared sheet pan. Lightly coat them with olive oil cooking spray (or toss them with a tiny bit of olive oil).
• Bake the chickpeas for about 15 minutes.
• Remove the sheet pan from the oven. Add 3 to 4 cups broccoli florets and 1 to 2 cups sugar snap peas to the pan, arranging everything in an even layer.
• Evenly drizzle 2 to 3 tablespoons olive oil over the chickpeas and vegetables. Sprinkle 1/4 to 1/3 cup nutritional yeast, 3/4 teaspoon kosher salt (or to taste), and 3/4 teaspoon freshly ground black pepper (or to taste) over the pan.
• Using tongs or clean hands, gently toss and turn the chickpeas and vegetables on the pan so they are evenly coated with oil and seasonings.
• Return the sheet pan to the oven and bake for about 10 minutes, or until the broccoli is cooked to your preference (about crisp-tender for a shorter time, longer if you prefer softer broccoli).
• Optionally garnish with fresh parsley before serving. Note: the chickpeas will firm up and crisp more as they cool; if you prefer a crisper texture, let the pan sit for an additional 15 minutes before serving.