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Preheat the oven to 300°F.
In a small bowl, whisk together the nutritional yeast, parsley, dill, garlic powder, onion powder, salt, and black pepper. Add the butter and coconut aminos and mix well. Set aside.
Line a large sheet pan with paper towels. Transfer the rinsed chickpeas to the paper towels and pat with additional paper towels until they are as dry as possible.
In a large bowl, combine the chickpeas, pretzels, cashews, and Rice Chex. Add the reserved spice/butter mixture and toss with clean hands or a rubber spatula until everything is evenly coated. Discard the paper towels from the sheet pan and evenly spread the mixture onto the sheet pan.
Bake until crisp, 35 to 40 minutes, tossing halfway through. Let cool completely on the pan before serving, 10 to 15 minutes.