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Crispy Chickpea Vegetable Nuggets

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A delightful, healthier twist on traditional chicken nuggets made with chickpeas and vegetables, perfect for snacks or appetizers.

Ingredients

Scale
  • 1 can Canned Chickpeas (Drained and rinsed)
  • 1 medium Grated Zucchini (or 1 medium Grated Carrot)
  • 1 medium Grated Carrot (or more zucchini if preferred)
  • 1 small Minced Onion (or onion powder)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt
  • 2 cloves Garlic (or garlic powder)
  • 1 teaspoon Black Pepper
  • 1 teaspoon Paprika (or smoked paprika)
  • 2 large Eggs (or flax eggs for vegan option)
  • 2 tablespoons Olive or Avocado Oil
  • 1 cup Oat Flour or Breadcrumbs

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Mash the chickpeas until you have a chunky paste.
  3. Add the grated zucchini, grated carrot, and minced onion to the mashed chickpeas and mix well.
  4. Sprinkle in the Italian seasoning, sea salt, minced garlic (or garlic powder), black pepper, and paprika, and mix thoroughly.
  5. Add the eggs (or flax eggs) and stir to combine.
  6. Gradually mix in the oat flour or breadcrumbs until the mixture holds together.
  7. Shape the mixture into nugget forms.
  8. Place the shaped nuggets on a lined baking sheet.
  9. Drizzle olive or avocado oil over the nuggets.
  10. Bake for about 25-30 minutes, flipping halfway through.
  11. Let them cool slightly before serving with your favorite dipping sauces.

Notes

For a vegan option, replace the eggs with flax eggs. You can experiment with different vegetables and seasonings.

Nutrition

Find it online: https://mediterraneantasty.com/crispy-chickpea-vegetable-nuggets/