Preheat the oven to 425°F and line a large sheet pan with parchment.

Add the chickpeas and cherry tomatoes to the sheet pan and toss them with evoo, 2 tbsp harissa, salt, and pepper until evenly coated.

In a large bowl, add 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 4 tbsp harissa, minced garlic, honey, salt, pepper, and some evoo. Mix very well.

Add ground chicken and mix to combine (be careful not to over mix).

Roll chicken mixture between your palms into about 16 meatballs.

Nestle the meatballs among the vegetables on the sheet pan, spacing them slightly apart so everything roasts evenly.

Roast for 20-25 minutes (flipping halfway through), until the meatballs are cooked through and the tomatoes are blistered and juicy; if desired, broil for the last 1–2 minutes to add extra color.

While the meatballs are cooking, cook your quinoa.

Let it rest for 5 minutes, then fluff with a fork and stir in evoo, lemon zest, a squeeze of lemon, and a pinch of salt.

When meatballs are done cooking, sprinkle with the rest the feta and chopped parsley.

To serve, spoon the lemon quinoa into bowls and top with the roasted meatballs, chickpeas, and tomatoes, then finish with a squeeze of lemon.

Do ahead: Meatballs can be made in the morning. Place on a baking tray and keep in the fridge.