Zucchini-Chickpea ‘Meatballs’ With Marinara and Pasta [Vegan, Gluten-Free]

• 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

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