Preheat oven to 400°F (200°C). Line a sheet pan with foil for easier cleanup.

Drain, rinse, and pat the 15-ounce can of chickpeas thoroughly dry. Spread the chickpeas in a single layer on the prepared sheet pan.

Lightly spray the chickpeas with olive oil cooking spray, or toss them with a small amount of olive oil so they are lightly coated.

Roast the chickpeas in the preheated oven for about 15 minutes, stirring or shaking the pan once halfway through, until they begin to brown.

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 them in as much of a single layer as possible with the chickpeas.

Drizzle 2 to 3 tablespoons olive oil evenly over the chickpeas and vegetables. Sprinkle 1/4 to 1/3 cup nutritional yeast, 3/4 teaspoon kosher salt, and 3/4 teaspoon freshly ground black pepper over everything.

Toss everything on the pan (with tongs or clean hands) until the chickpeas and vegetables are evenly coated and distributed.

Return the pan to the oven and roast for about 10 minutes, or until the broccoli is cooked to your preference (about 10 minutes for crisp-tender; roast longer for softer broccoli).

Remove from the oven. If you prefer firmer, crisper chickpeas, let the pan sit for up to 15 minutes before serving—the chickpeas will firm up as they cool.

Optionally garnish with fresh parsley before serving.