Chickpea Vegetable Nuggets (Gluten-Free)
These crispy, healthy, and gluten-free chickpea vegetable nuggets are a delicious plant-based alternative to traditional nuggets. Made with zucchini, carrots, and flavorful spices, they’re baked to perfection for a satisfying crunch. Perfect as a snack, appetizer, or kid-friendly meal!
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.