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Preheat the oven to 375°F and line a loaf pan or small baking dish with parchment.
Process the chickpeas, lentils, quinoa, nutritional yeast, soy sauce, and seasonings until mostly smooth.
Transfer the mixture to a bowl and stir in the chickpea flour and tapioca starch.
Press into the prepared pan in an even ½-inch layer.
Bake for 25 to 30 minutes, until the surface looks dry and the edges are set.
Cool completely, then refrigerate for at least 4 hours or overnight.
Lightly oil and preheat a grill or skillet over medium to medium-high heat.
Brown the whole slab on both sides, turning carefully with a wide spatula.
Rest for 5 minutes, then slice into strips and serve.