Crispy on the outside, tender on the inside, and bursting with flavor—these Chickpea Vegetable Nuggets are everything you crave in a bite-sized snack! Inspired by classic falafel and veggie patties, these nuggets combine hearty chickpeas, fresh vegetables, and warm spices into one irresistible, golden-brown delight.
Whether you’re looking for a healthy snack, a kid-friendly meal, or a plant-based protein boost, these nuggets have got you covered. They’re gluten-free, easy to whip up, and perfect for dipping into your favorite sauces. Trust me, you’re going to love these!
Why You’ll Love Chickpea Vegetable Nuggets
These nuggets aren’t just a recipe—they’re an experience! Whether you’re meal-prepping for the week, making a wholesome snack for the family, or just craving something crunchy and satisfying, this dish is a winner.
Is this Chickpea Vegetable Nuggets recipe for you? Let’s see. Chickpea Vegetable Nuggets are…
- Crispy on the outside, soft and flavorful on the inside.
- Packed with protein and fiber from chickpeas and veggies.
- Gluten-free and customizable to your taste.
- Easy to make in under 30 minutes.
- Perfect for dipping in hummus, ranch, or your favorite sauce.
A quick tip: For extra crunch, bake them at high heat or air-fry them for a golden perfection!
Ingredients
Ingredients in Chickpea Vegetable Nuggets
These nuggets come together with simple pantry staples and fresh veggies, making them as easy as they are delicious!
- Chickpeas: The hearty base of these nuggets, giving them structure and a boost of plant-based protein.
- Zucchini: Adds moisture and a touch of freshness to balance the texture.
- Carrots: Naturally sweet and colorful, they enhance the flavor while adding nutrients.
- Green Onions: A mild, oniony bite to elevate the taste.
- Spices & Seasonings: Salt, dried parsley, garlic powder, onion powder, and paprika for an irresistible flavor boost.
- Gluten-Free Bread Crumbs: Helps bind everything together while keeping the nuggets crisp.
- Eggs: The magic ingredient that holds it all together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
How to Make Chickpea Vegetable Nuggets
Preheat Your Equipment: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If using an air fryer, set it to 375°F.
Mash the Chickpeas: In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly smooth but slightly chunky. This will give the nuggets a great texture.
Combine Ingredients: Add shredded zucchini, shredded carrot, sliced green onions, salt, parsley, garlic powder, onion powder, and paprika. Stir to evenly distribute the flavors.
Mix in the Binders: Add the bread crumbs and eggs. Stir well until the mixture holds together. If it feels too wet, add a bit more breadcrumbs; if too dry, add a splash of water.
Shape the Nuggets: Scoop out small portions of the mixture and shape them into bite-sized nuggets or small patties.
Cook to Perfection:
- Oven Method: Arrange the nuggets on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
- Air Fryer Method: Place in a single layer in the air fryer basket and air fry for 10-12 minutes, shaking the basket halfway through.
Serve and Enjoy: Let them cool slightly before serving. Enjoy with your favorite dipping sauces!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 140
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
Serving Suggestions
These nuggets are incredibly versatile! Here are some delicious ways to enjoy them:
- With a Dipping Sauce: Serve with hummus, tzatziki, or spicy mayo for an extra kick.
- In a Wrap: Stuff them into a pita or tortilla with fresh veggies and a drizzle of tahini dressing.
- As a Salad Topper: Crumble them over a fresh salad for a crunchy protein boost.
- With a Side of Roasted Veggies: Pair with roasted sweet potatoes, bell peppers, or zucchini for a full meal.
- On Their Own: Enjoy them straight from the oven with a sprinkle of sea salt and fresh herbs.
Tips & Variations
Want to make these nuggets even better? Here are some extra tips:
- Make them vegan: Swap the eggs for a flax or chia egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Spice it up: Add a pinch of cayenne or red pepper flakes for heat.
- Extra crispy: Roll them in additional breadcrumbs before baking for an ultra-crunchy texture.
- Meal prep-friendly: Make a batch and freeze them for quick snacks or easy lunches.
- Try different veggies: Swap zucchini and carrots for spinach, bell peppers, or mushrooms for variety.
Final Thoughts
There you have it—Chickpea Vegetable Nuggets that are crispy, flavorful, and packed with goodness! Whether you’re making them for a snack, a meal, or just because you love good food, they’re bound to become a staple in your kitchen.
So, what are you waiting for? Grab those chickpeas, preheat your oven, and let’s get cooking!
Chickpea Vegetable Nuggets (Gluten-Free)
Ingredients
- 1 15 oz can chickpeas, drained
- ½ cup shredded zucchini squeezed dry
- ½ cup shredded carrot
- 2 green onions sliced
- 1 tsp salt
- ¼ tsp dried parsley
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ½ cup bread crumbs gluten-free if needed
- 2 large eggs
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Squeeze shredded zucchini in a paper towel or clean dish towel to remove excess liquid.
- In a food processor, combine zucchini, chickpeas, carrots, green onions, spices, bread crumbs, and eggs. Pulse until well combined.
- Scoop out tablespoon-sized portions, roll into balls, and shape into nuggets.
- Place on a baking sheet and bake for 24–27 minutes, flipping halfway through for even browning.
- Let cool for 5 minutes before serving with your favorite dipping sauces. Enjoy!
Notes
- Make it vegan: Substitute eggs with a flax egg (2 tbsp ground flaxseed + 5 tbsp water).
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Crispier nuggets? Lightly brush with oil before baking.
