Chicken and Feta Meatballs With Crispy Chickpeas Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ¾ cup finely crumbled feta, divided
  • ¼ packed cup fresh mint leaves, finely chopped, divided
  • ¼ cup parsley, finely chopped
  • ¼ cup plain breadcrumbs
  • 1 tablespoon plain thick yogurt, Greek or Icelandic yogurt
  • 1 teaspoon dried oregano
  • ½ teaspoon coriander
  • ½ teaspoon red pepper flakes
  • 1 pound ground chicken
  • 1 lemon, halved
  • 3 cups fresh arugula
Directions
  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. Spread the chickpeas onto a dry, clean kitchen towel. Pat them dry with a paper towel.
  3. In a medium sized mixing bowl, combine the chickpeas, 1 tablespoon of olive oil, cumin, garlic powder, and 1 teaspoon of salt and mix until coated well.
  4. Transfer the chickpeas onto the prepared baking sheet. Bake for 20–25 minutes, tossing and shaking the pan every 10 minutes to get them a golden color and crispy.
  5. Using a large bowl, combine ½ cup of feta with half of the mint, the parsley, breadcrumbs, yogurt, oregano, coriander, red pepper flakes, and 1 teaspoon salt, breaking up any feta chunks with your hands.
  6. Add the ground chicken and mix together just enough to get everything evenly combined. Don't over-mix.
  7. Brush some olive oil onto the bottom of the pan to avoid it from sticking and being able to move them around. Use a 1½-inch scoop to form the meatballs and use your hands to shape them. Keep the meatballs spread out.
  8. Bake for about 15 to 20 minutes or until the meatballs are no longer pink.
  9. Serve warm on top of arugula and sprinkle the roasted chickpeas on top. Squeeze the lemon over the chicken, drizzle with some olive oil, garnish with the remaining mint leaves and feta cheese.