Vegan Zucchini Meatballs

 

You’ll need:

(15-ounce) can chickpeas, drained and rinsed
3 garlic cloves
1/2 cup rolled oats*
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons nutritional yeast
juice of 1/2 lemon
1 cup shredded zucchini (about 1 large zucchini)
32 ounces marinara
8 ounces whole grain pasta

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