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Home/ Healthy Food/Vegan Chickpea Nuggets

Vegan Chickpea Nuggets

Editor

Tuesday, October 9, 2018

Add this healthy, vegan, protein packed chickpea nuggets recipe to your list of ideas to try for an upcoming meatless monday dinner. Like homemade chicken nuggets, just healthier.

You’ll Need:

1/2 cup panko or gluten-free breadcrumbs
1/2 cup rolled oats
1 (15-ounce) can garbanzo beans (do not drain)
1 teaspoon kosher salt
1/2 teaspoon garlic powder (no salt)
1/2 teaspoon onion powder (no salt)

Instructions:

Arrange a rack in the middle of the oven and heat to 375°F.
Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.
Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.
Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.
Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.
Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.
Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

Notes:

Gluten-free: These nuggets can be made gluten-free by using gluten-free oats and substituting gluten-free breadcrumbs for the panko.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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