Chickpea Vegetable Nuggets
Deliciously crunchy chickpea nuggets packed with vibrant vegetables and flavor, perfect for snacks or side dishes.
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup mixed vegetables (like carrot, zucchini, and bell pepper), finely chopped
- 1/2 cup breadcrumbs (preferably whole wheat for added fiber)
- 1/4 cup onions, finely chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder (adjust based on spice preference)
- to taste Salt and pepper
- 1 medium egg or flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for a vegan version
- for drizzling or frying Olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if baking your nuggets. If you’re frying, you can skip this step.
- In a large bowl, mash the drained chickpeas with a fork or potato masher until they are mostly smooth but still a bit chunky.
- Add the finely chopped vegetables, breadcrumbs, onions, garlic powder, cumin, chili powder, salt, and pepper into the bowl. Stir until everything is well combined.
- If using a flaxseed egg, prepare it by mixing ground flaxseed with water and let it sit for 5 minutes. Then add it or the whole egg to the mixture and combine thoroughly.
- Using your hands, form small nuggets (about 1-2 inches in size) and place them on a parchment-lined baking sheet.
Cooking
- For baking, drizzle with olive oil and bake for about 20 minutes, flipping them halfway through. If frying, heat oil in a skillet and fry the nuggets for about 3-4 minutes on each side until golden brown.
Serving
- Serve hot with your choice of dips and enjoy your delicious Chickpea Vegetable Nuggets!
Notes
Substitutions can be made with your favorite vegetables or by adding herbs like parsley or coriander for extra flavor. Store leftovers in an airtight container for up to 3 days or freeze uncooked nuggets for up to 2 months.