Zucchini Chickpea Balls With Chopped Greek Salad

Get a hearty dose of protein and fiber with this Greek-inspired salad.

Courtesy Image

With virtually no fat but high amounts of protein and fiber, garbanzo beans will fill you up longer and stabilize your blood sugar, curbing any sugar or carb cravings.

Recipe and photo courtesy of Rachael Hartley, R.D., L.D., C.D.E., C.L.T., of Avocado a Day Nutrition.

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Prep time

10 min.

Cook time

30 min.

  • For the zucchini chickpea balls:
  • 1 can chickpeas, drained and rinsed
  • 1 cup almond meal
  • 1 medium zucchini, grated
  • 1 small red onion, grated
  • 2 garlic cloves, minced
  • 1 large egg, beaten
  • 1 tsp sea salt
  • For the Greek salad:
  • 3 cups halved cherry tomatoes, preferably heirloom, halved or quartered if large
  • 1 cucumber, chopped
  • 1 red bell pepper, stemmed, seeded and chopped
  • ½ cup kalamata olives, halved
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp dill, chopped

Preheat oven to 400°.

In a large bowl, mash chickpeas with a fork or potato masher until smooth. Mix in almond meal, zucchini, onion, egg, garlic, and salt until well-combined.

Spray a baking sheet with olive oil. Form 12-16 golf ball-size balls, and place evenly on the baking sheet. Spray the tops of the balls with olive oil. Place in the oven and bake 20-30 minutes, flipping halfway, until golden brown.

While zucchini balls are baking, make the salad. Toss cherry tomatoes, cucumber, bell pepper, and olives together in a large bowl. Drizzle with olive oil and vinegar. Season with sea salt and pepper. Toss to combine. Serve salad with zucchini balls and garnish with dill.