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
1/2 tsp paprika
Salt and pepper to taste
2 eggs (or flax eggs for vegan option)
1/2 cup oat flour or breadcrumbs
Olive oil or avocado oil (for frying)

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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.