Carb Smart Meatballs and Chickpeas
with Arugula, Cucumber and Tomato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Sulphites)
398 mL
Chickpeas
1 tbsp
Italian Seasoning
1 tsp
Garlic Salt
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
