In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking for 4 to 6 minutes, or until they begin to soften.
Add the broccoli, cashews, half of the chickpeas, and vegetable broth. Bring to a boil, and simmer for 15 minutes, or until tender.
Meanwhile, combine the remaining chickpeas, tablespoon of olive oil, garlic powder, paprika, salt and pepper in a bowl. Transfer to a baking tray and roast for 20 minutes.
Once the soup has simmered, add the nutritional yeast, lemon zest, and parsley. Transfer to a blender, or use a hand-blender until smooth.