Chickpea Vegetable Nuggets are a wholesome, plant-based twist on a classic comfort food. Made with protein-packed chickpeas and fresh vegetables, these nuggets are crispy on the outside and tender on the inside. They’re a delicious way to enjoy a meatless meal that doesn’t compromise on flavor or texture.
Why I Love This Recipe
I love how these nuggets are both nutritious and satisfying. They’re a great way to use up leftover veggies, and they’re perfect for dipping into my favorite sauces. I often make a big batch to enjoy throughout the week because they reheat beautifully. Whether I’m serving them to kids, friends, or just myself, they always get devoured.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Canned chickpeas, drained and rinsed
- Grated zucchini
- Grated carrot
- Finely chopped onion
- Garlic, minced
- Italian seasoning
- Paprika
- Salt and pepper
- Eggs
- Oat flour or breadcrumbs
- Olive oil or avocado oil for frying
Directions
- Squeeze the grated zucchini and carrot in a clean kitchen towel to remove as much moisture as possible.
- In a food processor, pulse chickpeas until mostly smooth but still slightly chunky.
- Add the grated vegetables, chopped onion, garlic, spices, eggs, and flour or breadcrumbs. Pulse until everything is well combined but not pureed.
- Scoop out small portions of the mixture and form into nugget shapes with your hands.
- Heat oil in a skillet over medium heat.
- Cook the nuggets in batches, about 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Serve warm with your favorite dipping sauce.
Servings and Timing
- Servings: 4–5
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- I sometimes swap the zucchini for spinach or kale for a darker, leafy twist.
- If I’m out of oat flour, breadcrumbs work just as well for binding.
- For a gluten-free version, I make sure to use certified gluten-free oats or crumbs.
- To spice things up, I add a pinch of cayenne pepper or chopped jalapeños.
Storage and Reheating
I store leftover nuggets in an airtight container in the fridge for up to 4 days. To reheat, I either bake them in the oven at 350°F for about 10 minutes or pan-fry them briefly to restore crispiness. They can also be frozen for up to 3 months—just reheat from frozen in the oven or air fryer.
FAQs
Can I make these nuggets without eggs?
Yes, I can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for each egg as a binder.
Can I bake these instead of frying?
Absolutely. I bake them at 400°F for 20–25 minutes, flipping halfway through for even crispness.
Are these nuggets kid-friendly?
Definitely. The mild flavor and fun shape make them a big hit with kids, especially when served with ketchup or ranch.
Can I make the mixture ahead of time?
Yes, I often prepare the mixture and store it in the fridge for up to 24 hours before shaping and cooking.
What’s the best dipping sauce for these nuggets?
I love them with garlic aioli, spicy ketchup, or a yogurt-based herb dip. They’re also great with sweet chili sauce.
Conclusion
These Chickpea Vegetable Nuggets are a tasty, veggie-packed option for anyone looking to add more plant-based meals into their week. They’re easy to make, full of flavor, and perfect for dipping, snacking, or stuffing into wraps and sandwiches. I keep coming back to this recipe because it’s just that good.
Chickpea Vegetable Nuggets
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: : 30 minutes
- Yield: 4–5 servings
- Category: Appetizer, Snack, Main Course
- Method: Skillet-fried (or baked)
- Cuisine: : American, Vegetarian
- Diet: Vegetarian
Description
These crispy Chickpea Vegetable Nuggets are a delicious and healthy plant-based alternative to traditional nuggets. Packed with chickpeas, fresh vegetables, and flavorful spices, they’re the perfect meatless meal or snack for the whole family. Ideal for dipping, baking, or frying, these vegetarian nuggets are kid-friendly and great for meal prep. (Keywords: chickpea vegetable nuggets, vegetarian nuggets, plant-based nuggets, healthy nuggets, chickpea recipes)
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and pepper to taste
- 2 eggs (or flax eggs for vegan option)
- ½ cup oat flour or breadcrumbs
- Olive oil or avocado oil (for frying)
Instructions
- Squeeze out moisture from grated zucchini and carrot using a clean towel.
- In a food processor, pulse chickpeas until mostly smooth with some texture.
- Add vegetables, onion, garlic, spices, eggs, and flour or breadcrumbs. Pulse until combined.
- Shape mixture into small nuggets using your hands.
- Heat oil in a skillet over medium heat.
- Fry nuggets for 3–4 minutes per side until golden and crispy.
- Remove and place on paper towels to drain excess oil.
- Serve warm with dipping sauce of choice.
Notes
- For a gluten-free version, use certified gluten-free oats or crumbs.
- Bake instead of fry at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Add a pinch of cayenne or chopped jalapeños for heat.
- Store leftovers in the fridge for 4 days or freeze for up to 3 months.
- Reheat in oven or air fryer to restore crispiness.
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