Chickpea Bison Meatball Bowls

I’ve shared a lot of meatball variations, but this is hands down my favorite. These are light and packed with flavor. Enjoy!

RECIPE CARD

TIME TO COOK: about 30 minutes

INGREDIENTS: MEATBALLS

• 14.5 oz ground bison

• 1 can chickpeas (drained)

• ½ red onion (sliced)

• 1 tsp basil

• 1 tsp oregano

INGREDIENTS: BOWLS

• 1 ½  cups uncooked rice

• 5 mini cucumbers

• 1 pint cherry tomatoes

• 4 oz feta

• Hummus

INSTRUCTIONS

1. Heat oven to 350F and line a large baking sheet with parchment paper.

2. Cook rice according to package.

3. In a food processor or blender, place drained chickpeas, sliced onion, basil, and oregano. Blend until thoroughly combined.

4. In a large bowl, combine the ground bison with the chickpea mixture.

5. Using a cookie scoop, portion out the meatballs into near equal sized balls on the baking sheet.

6. Bake meatballs for 15-20 minutes or until thoroughly cooked.

7. While meatballs are in the oven, prepare the feta salad. Chop the mini cucumbers and cherry tomatoes. Combine cherry tomatoes, cucumber and feta in a medium bowl.

8. Once meatballs are cooked, create your bowl. Serve!

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