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.
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.
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
Instructions
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.
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Nutrition Information:
Yield:
6Serving Size:
5 NuggetsAmount Per Serving: Calories: 167Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 624mgCarbohydrates: 25gFiber: 6gSugar: 4gProtein: 9g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Tasty but not nuggets
It would have been great to have the drained weight of the chickpeas in the recipe. Only the US has 14oz cans, and even though we can convert weights to metric, I had no idea whether this was drained weight. What about those who cook from dried instead of buying cans? I followed this recipe as best I could, used what is a standard sized can where I live, but, as soon as the eggs went in, the mixture became so wet I could not shape it, so I’m guessing I needed double the chickpeas?
I cooked blobs of it, which tasted like veggie burgers I have bought, but was not what I was aiming for. Not crispy at all, which I guess is no surprise as there is no fat.
A 15 ounce can of chickpeas yields 250g (1 1/2 cups) of chickpeas once drained. Chickpeas roughly double their weight once cooked, so if using dried chickpeas you would use 3/4 cups of dried beans. You really need to make sure you squeeze out as much liquid as possible from the zucchini, but if the mixture is still wet after having done that, I would squeeze it out well with a clean tea towel or cheesecloth. They should crisp up even without oil, but if they started out very wet then I can see why that wouldn’t happen.
Do you know if these would do well in a muffin tin
What are some good dipping sauces for these?