Preheat oven to 400°F or heat up your grill to medium-high.
In a bowl, mash chickpeas until chunky but not a purée.
Add vital wheat gluten, nutritional yeast, spices, broth, and soy sauce. Mix until doughy.
Knead for 2 minutes, then form into bite-sized chunks.
Toss baby potatoes in 1 tbsp olive oil, rosemary, salt, and pepper.
Boil potatoes for 5–7 minutes until fork-tender but not mushy.
Thread chickpea bites and potatoes onto skewers—alternate for drama.
Mix remaining olive oil, lemon juice, thyme, and more salt and pepper.
Brush skewers with herby oil.
Grill or roast for 25–30 minutes, turning halfway, until golden and crisp.
