Chickpea Balls in Tomato Pesto Sauce Recipe | Sacla' Recipes

Ingredients

• 1 tbsp. olive oil plus extra for oiling baking tray
• 1 large red onion, finely chopped
• 2 cloves garlic, finely chopped
• 400g chickpeas, drained and rinsed
• 100g skin on almonds or walnut halves
• ¼ jar Sacla’ Vegan Tomato Pesto
• 1 tbsp. nutritional yeast
• For the sauce
• 1 tbsp. olive oil
• 1 small red onion, finely chopped
• 400g can chopped tomatoes or use passata
• GF linguine or pasta of your choice