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Ingredients

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• 1 Tbsp flaxseed meal ((to make flax eggs))
• 2 ½ Tbsp water ((to make flax eggs))
• 2 Tbsp olive oil ((divided // plus more for sautéing))
• 3 cloves garlic, minced
• 1/3 cup panko bread crumbs ((gluten-free for GF eaters))
• 1/3 cup loosely packed fresh basil ((chopped))
• 1/3 cup loosely packed chopped sun-dried tomatoes ((dry, not in oil))
• 1/3 cup vegan parmesan cheese
• 1 pinch each sea salt and red pepper flakes ((plus more to taste))
• 1 Tbsp dried oregano ((optional // or 2 Tbsp freshly chopped oregano per 1 Tbsp dried))
• 1 (15-ounce) can chickpeas* ((drained, rinsed and dried))
• 2 Tbsp vegan parmesan cheese
• 3 Tbsp panko bread crumbs ((gluten-free for GF eaters))