3 baby (Persian) cucumbers, sliced into 1/2-inch chunks
1 pint cherry tomatoes, halved or quartered
1 cup seeded and chopped sweet red bell pepper
1/2 red onion, sliced into thin half-moons
3/4 cup crumbled feta cheese
Pita bread or flatbread, for serving
Make the meatballs: Preheat the oven to 450 degrees. Combine the chicken, onion, garlic and spices in a large bowl. Use damp hands to form approximately 36 1-inch meatballs. Arrange them on an oiled baking sheet.
Bake 15-20 minutes, turning once or twice, until the meatballs are browned and cooked through (they will be firm to the touch).
Make the Tahini Dressing: Combine all ingredients in a mini food processor, or whisk in a medium bowl until smooth.
Assemble the salad: Toss the greens, cucumbers, red pepper, onion and feta cheese in a serving bowl with 2 tablespoons of the dressing.
Serve with the meatballs on top of the salad and drizzle with additional dressing. Serve with warm pita or flatbread if you like