Cheesy Roasted Chickpeas and Broccoli – Fast, EASY, healthy, and keeps you full and satisfied!! Vegan and gluten-free doesn’t have to be boring! Perfect lunch, hearty side, or meatless main! You’re going to LOVE the cheesy touch!!

one 15-ounce can chickpeas (garbanzo beans), drained, rinsed, and patted dry (I use no salt added or low salt versions)

olive oil cooking spray (or a tiny bit of olive oil may be substituted)

3 to 4 cups broccoli florets

1 to 2 cups sugar snap peas

2 to 3 tablespoons olive oil

1/4 to 1/3 cup nutritional yeast

3/4 teaspoon kosher salt, or to taste

3/4 teaspoon freshly ground black pepper, or to taste

fresh parsley, optional for garnishing

Preheat oven to 400F and line a sheet pan with foil for easier cleanup. To the sheet pan add the chickpeas, lightly spray them with cooking spray, and bake for about 15 minutes. Remove the sheet pan from the oven, add the broccoli, sugar snap peas, evenly drizzle everything with olive oil, evenly sprinkle the nutritional yeast, salt, pepper, and toss with your hands to coat evenly. Bake for an about 10 minutes, or until broccoli is as done as desired; I prefer mine more crisp-tender but if you like it softer then bake longer. Optionally garnish with parsley before serving. The chickpeas will firm up and ‘crisp up’ as they cool so if you don’t mind eating this dish warm as opposed to piping hot, waiting an additional 15 minutes before serving improves the overall texture of the chickpeas for me.