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
How to make it
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.