Chickpea Meatballs

These chickpea meatballs are the perfect spaghetti topper.  Whether you serve them with pesto sauce, red sauce or all by themselves, they are simple delicious.  This recipe calls for spaghetti squash, but you can also use regular pasta.


Chickpea Meatballs

  • 2 cups chickpeas (drained/rinsed if using canned)
  • 1 jar (7.5 oz) artichoke hearts – drained/rinsed
  • 1/2 jar (2.5 oz) sun dried tomatoes – drained/rinsed
  • 6-8 fresh basil leaves
  • 2 garlic cloves – minced
  • 1/2 c panko bread crumbs
  • 2 T lemon juice
  • 1 T miso paste
  • 2 T olive oil
  • 1 T nutritional yeast
  • 1/2 t red pepper flakes
  • 1 t oregano
  • 1/2 t sea salt
  • 1/2 t pepper


  • 1 spaghetti squash
  • 1 onion – sliced
  • 1 pkg mushrooms – sliced
  • 1 bunch greens – deribbed/sliced thin
  • 2 cloves garlic – minced
  • 1 T olive oil
  • 1/2 c vegetable broth

Pesto Sauce

  • 2 oz fresh basil
  • 1/4 t garlic powder
  • 1/2 t sea salt
  • 1/2 c vegan parm
  • 1/8 c olive oil
  • 1/8 c lemon juice
  • water to thin sauce



  • Preheat oven to 375
  • Combine all chickpea meatball ingredients in food processor and pulse until everything is loosely chopped and incorporated.  Do not over process into a paste.


  • Using a spoon, scoop the chickpea mixture and roll into 1 inch balls.  Place them on a baking sheet lined with parchment paper.


  • Bake for 30 minutes, turning the meatballs halfway thru.
  • Pierce spaghetti squash with knife and microwave for up to 15 minutes.  Turning every 3-5 minutes or so until tender to the touch.



  • Combine pesto ingredients in food processor and mix until smooth.  If the sauce seems too thick, add a tablespoon of water at a time until desired consistency.



  • In a large skillet, saute the onions with 1 T olive oil until translucent.  Add garlic and mushrooms, continue sauteing until soft.  Combine greens with the onion/mushroom mixture and 1/2 c veggie broth, stirring until greens are wilted.



  • Once squash is cooked, slice in half and remove the seeds.
  • Use a fork to then scoop out the squash into a separate bowl.
  • Now you are ready to dish out your squash topped with your sauteed veggie mixture, chickpea meatballs and pesto sauce.  Sprinkle a bit of vegan parm on top before serving.



You can easily double this recipe and freeze a portion of your meatballs for later.  If you serve these with red sauce, I would place them on top of your spaghetti and sauce after plating.  I don’t think that they will hold up if you put them in the sauce itself before serving.


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