Chickpea Vegetable Nuggets are a healthy, kid-friendly alternative to traditional nuggets, packed with plant-based protein and hidden veggies like zucchini and carrots. These flavorful, bite-sized nuggets are perfect for picky eaters and are easy to prepare. Whether you’re looking for a nutritious snack or a fun addition to a meal, these crispy chickpea nuggets will quickly become a household favorite. They are perfect for toddlers, kids, or anyone who enjoys a wholesome, delicious treat!
Ingredients:
- 15 ounces canned chickpeas, drained and rinsed
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- ½ tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1-2 cloves garlic, minced (or sub ½ tsp garlic powder)
- Black pepper, to taste
- ¼ teaspoon paprika
- 2 large eggs
- 1 teaspoon olive oil or avocado oil, plus extra for cooking
- ½ cup of oat flour (or substitute with your preferred type of breadcrumbs)
Instructions:
- Prepare the Vegetables:
- Grate the zucchini and carrot using a box grater or food processor.
- Mince the onion and garlic (if using fresh).
- Pat the grated zucchini dry with paper towels to remove excess moisture.
- Mash the Chickpeas:
- In a large bowl, mash the drained and rinsed chickpeas using a fork or potato masher until mostly smooth, leaving a few chunks for texture.
- Combine the Ingredients:
- Add the grated zucchini, carrot, minced onion, garlic (or garlic powder), Italian seasoning, sea salt, black pepper, paprika, eggs, and olive oil to the mashed chickpeas. Stir well to combine.
- Gradually add the oat flour (or breadcrumbs) and mix until the mixture holds together.
- Form the Nuggets:
- Using your hands, shape the mixture into small nugget-sized patties or balls.
- You can make them round or flat, depending on your preference.
- Cook the Nuggets:
- Heat a non-stick skillet over medium heat and add a little olive or avocado oil to coat the bottom of the pan.
- Cook the nuggets in batches, about 3-4 minutes on each side, until golden brown and crispy.
- Alternatively, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Serve:
- Let the nuggets cool slightly before serving.
- They can be enjoyed on their own, dipped in ketchup, hummus, or your favorite sauce, or served alongside vegetables or salad.
Conclusion:
Chickpea Vegetable Nuggets are a nutritious, tasty way to get your kids (or yourself!) to eat more vegetables and plant-based protein. With their crispy outside and tender inside, these nuggets are sure to be a hit at mealtime or snack time. Packed with hidden veggies and wholesome ingredients, they’re a guilt-free option for the whole family.
Chickpea Vegetable Nuggets
Chickpea Vegetable Nuggets are made from chickpeas,grated veggies, and flavorful seasonings, creating a nutritious and tastyplant-based snack or meal for kids and adults alike.
- 15 ounces canned chickpeas (drained and rinsed)
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- ½ tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1-2 cloves garlic (minced (or sub ½ tsp garlic powder))
- Black pepper (to taste)
- ¼ teaspoon paprika
- 2 large eggs
- 1 teaspoon olive oil or avocado oil (plus extra for cooking)
- ½ cup of oat flour (or substitute with your preferred type of breadcrumbs)
Prepare the Vegetables:
- Grate the zucchini and carrot using a box grater or food processor. Mince the onion and garlic (if using fresh).
- Pat the grated zucchini dry with paper towels to remove excess moisture.
Mash the Chickpeas:
- In a large bowl, mash the drained and rinsed chickpeas using a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Combine the Ingredients:
- Add the grated zucchini, carrot, minced onion, garlic (or garlic powder), Italian seasoning, sea salt, black pepper, paprika, eggs, and olive oil to the mashed chickpeas. Stir well to combine.
- Gradually add the oat flour (or breadcrumbs) and mix until the mixture holds together.
Form the Nuggets:
- Using your hands, shape the mixture into small nugget-sized patties or balls.
- You can make them round or flat, depending on your preference.
Cook the Nuggets:
- Heat a non-stick skillet over medium heat and add a little olive or avocado oil to coat the bottom of the pan.
- Cook the nuggets in batches, about 3-4 minutes on each side, until golden brown and crispy.
- Alternatively, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Serve:
Let the nuggets cool slightly before serving.
- They can be enjoyed on their own, dipped in ketchup, hummus, or your favorite sauce, or served alongside vegetables or salad.