Cook chickpea pasta according to package instructions. Drain and set aside.

Meanwhile, heat oil in a skillet over medium heat. Add onion and garlic and cook until softened, 5-8 minutes. Add chickpeas and some salt and pepper. Fry until golden, another 5-8 minutes.

Add butter to the skillet. Once melted, add pasta and toss until pasta is coated.

Stir in nutritional yeast. Season with salt and pepper to taste. Serve.

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.

Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.

Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.

Drizzle the oil on the bread, sprinkle with garlic, and toast in a toaster oven until bread is golden brown.