Begin by preheating your skillet over medium heat. While it’s heating, gather all your ingredients and get ready to whip up the meatballs.
In a large mixing bowl, combine ground chicken, egg whites, panko bread crumbs, feta cheese, parsley, rosemary, and kosher salt. Mix well until all ingredients are evenly incorporated.
With wet hands, form the mixture into small meatballs, about 1-1.5 inches in diameter. Set them aside on a plate.
In the heated skillet, add olive oil and the roughly chopped garlic. Sauté for about 1 minute until fragrant.
Add the meatballs to the skillet in a single layer. Cook for about 5 minutes, turning them occasionally until they are browned on all sides.
Once the meatballs are browned, add grape tomatoes and chickpeas to the skillet. Stir everything gently to combine.
Cover the skillet and let it simmer on low heat for about 10-15 minutes to allow the meatballs to cook through.
Once done, remove from heat and sprinkle with additional fresh parsley if desired. Serve hot.