Green Salad with Chickpea Meatballs

Ingredients

• Chickpeas3/4 cup (150 g)
• Spinach1.5 cup (45 g)
• Cucumber1/2 cup (60 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Flour1 tablespoon (8 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)
• Avocado1/4 count (60 g)
• Almond1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   In the food processor place the cooked chickpeas, parsley, garlic, flour, half of the oil, salt and pepper to taste.

3. 3

   Step 3

   Process until you get a paste and add more water if required.

4. 4

   Step 4

   Shape the meatballs with your hands and refrigerate for a few minutes, while heating half of the oil in a pan over medium heat.

5. 5

   Step 5

   Cook the meatballs over medium heat for about 5 minutes or until browned. Remove and set aside.

6. 6

   Step 6

   Simultaneously, cut the cucumber into thin slices and mix with the spinach leaves in a bowl.

7. 7

   Step 7

   Season with the remaining oil and lemon juice. Add the meatballs along with the sliced avocado and sliced almonds.

8. 8

   Step 8

   If desired, you can add sunflower seeds and almonds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Chickpea Meatballs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.