Chicken and Rice Meatballs With Hummus
['6 scallions, thinly sliced', '2 garlic cloves, finely chopped', '1 (1-inch) piece ginger, peeled, finely chopped', '1 lb. ground chicken', '1½ cups cooled cooked white rice', '¼ cup extra-virgin olive oil', '2 tsp. hawaij, baharat, curry powder, or other spice blend', '1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more', '1 small white onion, thinly sliced', '4 small dill pickles, sliced', '2 Persian cucumbers, sliced', '2 cups parsley leaves with tender stems', '1 Tbsp. fresh lemon juice', 'Hummus and lemon wedges (for serving)']
Preheat oven to 425°F. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls. Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.
Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.
Spread hummus on plates; top with meatballs and salad. Serve with lemon.
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