Zucchini-Chickpea ‘Meatballs’ w/ Marinara & Gluten-Free Pasta [Vegan]

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By Amanda Froelich

If you’re on a mission to adopt a healthier way of eating and living, then the following recipe is one you need to try. Though vegan “meatballs” aren’t for everyone, this version made with zucchini and chickpeas is to live for.

The recipe, shared by Bloom for Life, is made with wholesome, plant-based ingredients. Nothing is processed. As a result, it retains more nutrition, is easier to digest, and is rich in various vitamins and minerals.

After eating this meal, you’ll notice stabilized blood sugar levels, enhanced mental clarity, and feelings of satiation. Without further ado, the recipe for zucchini-chickpea “meatballs” with marinara and gluten-free pasta follows:

Zucchini-Chickpea ‘Meatballs’ w/ Marinara & Gluten-Free Pasta [Vegan]

Preparation Time: 20 minutes
Serving Size: 16 zucchini balls


  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 garlic cloves
  • 1/2 cup rolled oats (gluten-free)
  • 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


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a food processor, pulse the drained and rinsed chickpeas, garlic cloves, and rolled oats for 5-10 seconds. The mixture should be finely chopped and should hold together between your fingers when pressed together.
  3. Transfer the mixture to a large bowl along with the dried herbs, salt, nutritional yeast, lemon juice, and shredded zucchini. **It is recommended you allow the zucchini to drain on a paper towel for at least 3 minutes to reduce excess moisture.
  4. Stir mixture together until well-combined. If the mixture is too wet to handle, add a little coconut or almond flour; you could also grind extra oats into the flour to absorb excess moisture.
  5. Line a baking sheet with parchment paper or grease it with 1 Tbsp coconut oil (I followed the latter method). Then, scoop out heaping teaspoon-sized “meatballs” and roll into about 16 separate balls. Arrange on the baking sheet so the zucchini mixture is not touching, then bake the balls in the oven for 25 minutes.
  6. While the meatballs are cooking, prepare pasta as directed. Once the zucchini balls are golden brown, remove them from the oven and set aside. Serve over warm, cooked pasta and delicious marinara sauce. Garnish the dish with basil and enjoy!


I am Mike Sygula, founder of Truth Theory, I just launched my brand new Ebook titled: “Growth Hacking Tips And Rituals For Optimal Living” CLICK HERE TO GET YOUR FREE COPY

Source: Bloom for Life



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