Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
In the bowl of a food processor, add the chickpeas, zucchini, carrots, feta cheese, red onion, garlic, parsley, lemon zest, salt, pepper, and oregano. Pulse until well combined and mostly smooth. Add the panko breadcrumbs and pulse just a few times until mixed in.
Roll the mixture into balls, about 1 and a half tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart. Spray generously with oil spray.
Bake for 18 to 23 minutes or until the balls are golden brown on the bottom and slightly crispy on the outside.
To assemble bowls, add rice and greens to a bowl. Top with the chickpea meatballs, tzatziki, pickled red onions, cucumber, and tomato. Drizzle with tahini dressing and sprinkle with feta cheese. You can also enjoy the chickpea meatballs in a pita sandwich, over greens, or plain!
