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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Tomato Sauce Base
Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve tomatoes. Peel, then grate half the carrot (whole carrot for 4 ppl). Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Add beef, half the Italian Seasoning, half the garlic salt and half the tomato sauce base to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Arrange meatballs on a parchment-lined baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**
While meatballs roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add remaining Italian Seasoning, remaining garlic salt and remaining tomato sauce base. Cook, stirring often, until fragrant, 1 min. Add chickpeas, including liquid. Season with pepper. Bring to a simmer. Cook, stirring occasionally, until liquid thickens slightly, 4-6 min.
While chickpeas cook, 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, carrots and spinach, then toss to combine.
Divide chickpeas and meatballs between bowls. Drizzle remaining balsamic glaze over top. Serve salad alongside.