While the oven is preheating, prepare the chickpeas by rinsing and removing the outer white part off with a paper towel before putting them on a baking sheet.
Drizzle some olive oil on the chickpeas as well as some salt and pepper. Feel free to add as much or as little as you’d like. Shake the pan around to make sure all the chickpeas are evenly coated.
Chop your veggies and prepare on a separate baking sheet also drizzled in olive oil, salt, and pepper.
Put in the oven for 30-35 minutes stirring once after 20 minutes to avoid sticking/burning. Cook until the veggies are soft and chickpeas are golden brown if they are not done after 30-35 minutes. Check to see if everything is done in 5-minute intervals.
While the veggies and chickpeas are cooking, begin preparing the pesto. In a food processor or Vitamix, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp. water or vegetable broth at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite/zing, or lemon juice for acidity.
When everything is all done, combine the veggies and chickpeas into a bowl. Top with pesto or any other dressing of choice. Enjoy! :)