Start by making the meatballs: add a 16oz package of ground beef or turkey, 1 tsp of salt, 1/4 cup of finely diced onion, 1 tbsp of minced garlic, and 1/4 cup of chopped parsley to a mixing bowl. Mix using your hands and form into 3 tbsp balls. Transfer to a cast iron skillet with a tbsp or two of olive oil on medium heat. Get an even sear on them and then transfer to the oven and bake on 425°F for 20 minutes. Next, drain and rinse a can of chickpeas and toss in 1 tbsp of harissa spice and 1 tsp of salt. Heat a pan to medium heat with a tbsp or two of olive oil and pour the chickpeas into the pan. Sauté for about 8 minutes, until they get crispy. Then turn off the pan and let the chickpeas stay warm while you finish making everything! Next, mix up the feta avo salad by tossing together 1/2 cup of crumbled feta, 1 diced avocado, 1/4 cup of parsley, juice of 1 lemon, 2 tbsp of olive oil, and a pinch of flaky salt + ground pepper. Half 1/2 cup of cherry tomatoes. Time to plate! Using a spatula, spread about 2 tbsp of full fat Greek yogurt on the bottom of two plates. Plate the meatballs, salad, chickpeas, and tomatoes on top & top with some more olive oil.
