Chickpea Vegetable Nuggets (Gluten-Free)

This recipe for vegetarian and gluten-free chickpea vegetable nuggets is a flavourful and healthy alternative that are baked until crisp.

Do you love the idea of nuggets that are made with chickpeas instead of chicken? You can now enjoy these healthier nuggets that are gluten-free and vegetarian! You can even easily make these nuggets vegan with one small swap.

Chickpeas are packed with protein and fiber making them an ideal food for those who want a filling meal without the guilt. This dish can be served as a side or main course. The best part? It’s so easy to make!

How to Store Chickpea Nuggets

These tasty morsels can be stored in the refrigerator for up to three days or in the freezer for up to three months.

Place cooled chickpea nuggets into a resealable plastic bag or airtight container and store in the refrigerator until ready to serve. To freeze , place cooled chickpea nuggets into the airtight container in one layer, without any stacking or crowding so they don’t stick. Once frozen, you can transfer them into a freezer bag for easier storage.

To thaw the nuggets, place the container of nuggets in the refrigerator overnight or until completely thawed.

To reheat, place desired number of nuggets on parchment lined baking sheet and bake at 400F for 10 minutes.

About the Ingredients for the Chickpea Nuggets

Chickpeas – Cooked chickpeas (either canned or you can cook them yourself)

Zucchini & Carrot – You can go all zucchini or all carrot if desired.

Green onions – (Spring onions) You could use a little yellow or white onion instead.

Seasoning – We season our nuggets with parsley, garlic powder, onion powder and a little paprika.

Breadcrumbs – For vegans, use panko breadcrumbs.

Eggs – To make this recipe vegan you can use chia or flax eggs but I have found the nuggets still a little crumbly without real eggs.

Looking for more tasty Vegetarian Recipes?

Check out my favourite vegetarian and vegan recipes:

Enjoy all the flavours of chili in this vegan black bean chili. This is a hearty dish that is very filling and nutritious.

This recipe for Mexican Quinoa Stuffed Peppers is full of flavour and makes for a healthy family meal.

My Tomato and Dill soup is creamy and full of flavour but completely dairy free!

How to Make Chickpea Vegetable Nuggets

Yields: 30 nuggets | Prep time: 10 mins | Cook time: 24 mins

Ingredients:

• 1 15 oz can chickpeas, drained
• ½ cup shredded zucchini
• ½ cup shredded carrot
• 2 green onions, sliced
• 1 teaspoon salt
• ¼ teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ½ cup bread crumbs (use gluten free if necessary)
• 2 large eggs

Directions:

Preheat oven to 400 degrees F. Place a piece of parchment paper on a large baking sheet and set aside.

Place shredded zucchini in a paper towel or clean dish towel and squeeze over a bowl to remove as much liquid as possible.

Place zucchini and all remaining ingredients in a food processor. Pulse to combine.

Using a measuring tablespoon, scoop out the mixture and roll it into a ball before flattening and shaping it into nuggets. Place nuggets into preheated oven and bake for 24-27 minutes, flipping halfway through to lightly brown both sides.

Allow nuggets to cool for 5 minutes before serving with your favorite dipping sauces.