Preheat oven to 375 F. Rinse and drain the chickpeas.

Put the chickpeas in a food processor and process until mashed, leaving a few whole chickpeas. Transfer the mixture to a large bowl.

Put the onion in the food processor and process until very finely chopped. Add the bowl with the chickpeas.

Add the basil, sun-dried tomatoes, Parmesan, egg, bread crumbs, salt, and pepper to the bowl and stir until the mixture is thick and cohesive.

Form the mixture into heaping tablespoon-size balls (you should have around 15 balls) and place on a plate.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chickpea balls and cook them for about 5 minutes, turning the balls until browned on all sides.

Transfer the "meatballs" to a baking sheet, and bake for 15 minutes, until cooked through.

While "meatballs" bake, use a spiralizer to twirl the zucchini into noodles.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and lightly saute until softened.

Top the zucchini noodles with the chickpea meatballs and serve immediately.