Feta Meatballs with Avocado Dip and Crispy Chickpeas
High-protein chicken meatballs served with creamy avocado dip, spiced chickpeas, and flatbread
Maya Jones
Bowl
Air-Fryer
Lunch
Dinner
High-Protein
WeeknightSteps
- 1Make the avocado dip
Mash together avocado, yoghurt, feta, crushed garlic, lime juice, chopped parsley, and a pinch of salt until combined.
Avocado2 tablespoons yoghurtFetaGarlicLimeParsleySalt - 2Form the meatballs
Mix chicken mince, feta, lime zest, oregano, and a pinch of salt well. Form into balls.
Ground chickenFetaLime zestOreganoSalt - 3Fry the meatballs15 min
Fry the meatballs in olive oil for 10-15 minutes on medium heat, flipping frequently.
Olive oil - 4Season the chickpeas
Toss cooked chickpeas with olive oil, salt, and paprika.
ChickpeasOlive oilSaltPaprika - 5Air fry the chickpeas17m 30s
Air fry the chickpeas at 220°C for 15-20 minutes, shaking every 5 minutes.
- 6Assemble and serve
Assemble meatballs, avocado dip, and crispy chickpeas on a plate with flatbread, chopped cucumber, and crumbled feta.
BreadCucumberFeta
