In a large bowl, combine the ground turkey, gluten-free breadcrumbs, grated Parmesan cheese (if using), chopped parsley, chopped onion, minced garlic, egg, dried oregano, dried basil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

Shape the mixture into small meatballs, about 1 inch in diameter.

Heat the olive oil in a large skillet over medium heat. Add the turkey meatballs and cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through.

While the meatballs are cooking, bring a pot of salted water to a boil. Cook the Banza chickpea pasta according to the package instructions until al dente. Drain the pasta and set aside.

In a separate saucepan, heat the gluten-free marinara sauce over medium heat until heated through.

Add the cooked turkey meatballs to the marinara sauce and simmer for a few minutes to allow the flavors to meld together.

Divide the cooked Banza pasta among serving plates. Top with the turkey meatballs and marinara sauce.

Optional: Garnish with fresh basil leaves and grated Parmesan cheese for added flavor.