Preheat oven to 390 degrees F (200 degrees C).
Toss together the Cooked Dried Chickpeas (1 cup), Broccoli Florets (1 cup), Extra-Virgin Olive Oil (1 tablespoon), juice from the Lemon (1/2), and Kosher Salt and Freshly Ground Black Pepper (to taste).
Roast for about 20 minutes.
In a skillet, sauté the Garlic (1 clove) with Extra-Virgin Olive Oil (2 tablespoon). Add the Anchovy Fillets (2) and let them melt in the hot oil on low heat. Squeeze in juice from the other half of the Lemon (1/2).
Cook Fusilli Pasta (200 gram) according to package instructions. Drain and mix into the skillet with the roasted broccoli and chickpeas.
Add Fresh Parsley (1 tablespoon) and sprinkle with Nutritional Yeast (2 tablespoon). Serve and enjoy!