Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper to prevent sticking without the use of oil.
Drain and rinse the chickpeas thoroughly, then transfer them to a clean kitchen towel and pat them until they are completely dry to ensure they get crispy in the oven.
In a large mixing bowl, whisk together the lemon juice, Dijon mustard, water, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until a smooth slurry forms.
Add the dried chickpeas, broccoli florets, and shelled edamame to the bowl, tossing well to ensure every piece is evenly coated with the spice mixture.
Sprinkle the nutritional yeast over the vegetables and legumes, then toss once more so the yeast adheres to the moisture, creating a savory crust.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.
Place the tray in the oven and roast for 20 to 25 minutes, tossing the ingredients halfway through, until the broccoli is tender-crisp and the chickpeas are slightly golden.
Remove from the oven and transfer to a shallow bowl, serving immediately with an optional extra squeeze of fresh lemon for brightness.