Instructions

• Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper and place it on the middle oven rack.
• Drain and rinse the 15 oz can of chickpeas; pat them dry with paper towels.
• In the bowl of a food processor, add the chickpeas, 1/2 cup shredded zucchini, 1/2 cup shredded carrot, 1/2 cup feta cheese, 1/4 cup diced red onion, 3 cloves minced garlic, 2 tablespoons fresh parsley, 1/2 teaspoon lemon zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano. Pulse until the mixture is well combined and mostly smooth, stopping to scrape down the sides as needed.
• Add 3/4 cup panko breadcrumbs to the processor and pulse just a few times until the breadcrumbs are incorporated and the mixture holds together when pressed.
• Using a 1 1/2-tablespoon measure, portion and roll the mixture into balls. Place the balls on the prepared baking sheet about 2 inches apart.
• Spray the tops of the meatballs generously with avocado or olive oil spray.
• Bake for 18–23 minutes, until the bottoms are golden brown and the outsides are slightly crispy.
• Remove from the oven and let the meatballs rest on the baking sheet for about 5 minutes before transferring.
• To assemble bowls: divide cauliflower rice or rice (or quinoa) and arugula or mixed greens among bowls. Top with the chickpea meatballs, tzatziki sauce, pickled red onions, chopped cucumber, and chopped tomatoes. Drizzle with tahini dressing and sprinkle with additional feta cheese. Serve warm.