To a large skillet, add the drained chickpeas, lemon juice, sea salt, garlic powder, and nutritional yeast. Cook over medium heat until the moisture is completely gone from the pan, and the chickpeas turn a golden brown, about 10 minutes.

Note: The nutritional yeast will make the chickpeas stick to the bottom of the pan, so be sure to flip the chickpeas every so often.

Take the chickpeas off the heat, and set aside.

To a medium-sized mixing bowl, add the cubed butter/Earth Balance, parsley, cilantro, scallion, garlic, salt, Panko breadcrumbs, and Parmesan, if using.

With a fork or clean hands, mix it all together until everything is evening disbursed, and the butter/Earth Balance cubes break down and coat the herbs and breadcrumbs.

Preheat the oven to 375 degrees.

Oil your baking dish. This recipe can be made with a glass 9x9 inch, 8x8 inch, or even a standard-sized 10 inch pie dish.

Layer the chickpeas evenly in the bottom of the baking dish.

Now scatter the breadcrumbs evenly over the top of the chickpeas.

Bake at 375 degrees for 10-15 minutes, until the breadcrumbs are golden brown.

Remove the chickpea scampi from the oven, and squeeze a little bit of fresh lemon juice over the top, if desired. Let the dish cool for 10 minutes, then serve.