HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Meatballs And Chickpeas
Carb Smart Meatballs and Chickpeas

Carb Smart Meatballs and Chickpeas

with Arugula, Cucumber and Tomato Salad

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This hearty and refreshing salad may be low on carbs but it's packed with flavour! Meatballs and tomatoes bring the cozy-factor to this soon-to-be weeknight favourite.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

66 g

Mini Cucumber

56 g

Red Onion

2 tbsp

Balsamic Glaze


398 mL


1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate50 g
Sugar13 g
Dietary Fiber11 g
Protein38 g
Cholesterol75 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Halve tomatoes. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then cut onion half the onion into 1/4-inch slices (whole onion for 4 ppl).


Add chickpeas, onions, half the Italian Seasoning, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until onions are tender-crisp, 10-12 min. (NOTE: In step 4, you will add meatballs to the sheet and continue to roast chickpeas.)


Meanwhile, add beef, breadcrumbs, remaining Italian Seasoning and remaining garlic salt to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).


When chickpeas have roasted for 10-12 min, stir, then move to one side of the baking sheet. Cover chickpeas loosely with foil. Arrange meatballs on the other side of the baking sheet. (NOTE: For 4 ppl, arrange meatballs on a separate baking sheet.) Continue roasting until chickpeas are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven.)


Meanwhile, add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, cucumbers and arugula and spinach mix, then toss to combine.


Divide chickpeas and meatballs between bowls. Drizzle remaining balsamic glaze over top. Serve salad alongside.