Chickpea Noodle Soup

Name: Chickpea Noodle Soup
Ingredients: ¼ cup vegetable oil; 2 15.5-oz. cans chickpeas, rinsed, divided; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ¼ cup nutritional yeast, plus more; 1 large onion, finely chopped; 1 2 piece ginger, peeled, finely grated; 4 garlic cloves, finely grated; 1–2 Tbsp. chickpea miso or yellow miso; 1 8–10-oz. package dried udon or other wheat noodles or 16 oz. fresh wheat noodles (such as yakisoba, ramen, or pan-fry noodles); 8 oz. broccolini, halved lengthwise if thick; 1 tsp. (or more) unseasoned rice vinegar; Cilantro leaves with tender stems (optional) and chili oil (for serving)