Slice the thawed sprouted bread into cubes and place in a silicone baking dish. (Oil is not necessary if using a silicone dish). Stir in the seasoning, herbs, nutritional yeast, onion, celery, and nuts. Mash the chickpeas with a fork and add to the dish. Mix well.
In a small bowl mix the vegetable broth, shoyu, pepper and pink salt. Whisk and pour it over all the ingredients, stirring to moisten completely. Add additional vegetable broth if the stuffing seems too dry and stir again.
Cover with parchment paper and bake for 20 minutes. Uncover and bake 10 minutes longer and serve.