For the Chickpea Meatballs:

• 1 small onion
• 5 cloves of garlic
• 1/3 cup walnuts
• 2 tbsp flaxmeal mixed with 1/4 cup water
• 1 tbsp extra virgin olive oil
• 1 tbsp pesto or a handful of basil
• 15 oz chickpeas , 15 oz can or 1.5 cups cooked
• 1 tsp oregano
• 1/2 tsp parsley
• 1/2 tsp salt , less or more depending on the chickpeas
• 1/4 tsp red pepper flakes
• 2 tbsp nutritional yeast
• 1/4 cup breadcrumbs

For the Pesto:

• 2 cups basil or basil + parsley/other greens (packed lightly)
• 2 cloves of garlic
• 2 tbsp walnuts or cashews or toasted sun flower seeds , less or more to preference
• 1 tbsp nutritional yeast (use 1/2 tsp ground mustard and 1/2 tsp miso to sub)
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• Water as needed , a few tbsp

For the pasta:

• 8 to 9 oz Spaghetti
• black pepper pepper flakes for garnish