If you’ve been searching for a snack that’s crispy, packed with veggies, and happens to win over both picky kids and discerning foodies, these Chickpea Vegetable Nuggets are about to become your new favorite. Tender on the inside with a golden crunch outside, they’re deliciously satisfying and unbelievably wholesome!
Why You’ll Love This Recipe
- Vegetable-Packed Goodness: Each Chickpea Vegetable Nugget hides a full serving of veggies, making snack time something you can truly feel great about.
- Super Simple and Quick: With just a handful of pantry staples and about 30 minutes, you’ll have a batch of irresistibly fresh nuggets hot off the pan.
- Gluten-Free & Adaptable: Using oat flour or gluten-free breadcrumbs makes them perfect for gluten-free eaters, and you can tweak spices to fit your mood (or your family’s!).
- Perfect for Little Hands (and Adults!): They’re bite-sized, dippable, and fun for any age—guaranteed to disappear within minutes!
Ingredients You’ll Need
Making Chickpea Vegetable Nuggets couldn’t be easier—each ingredient brings a special touch, from earthy chickpeas for protein to colorful carrots and zucchini for sweetness and crunch. Here’s how every component helps create the magic.
- Chickpeas (15 ounces canned): The humble chickpea is the star here, offering creamy texture and a boost of plant-based protein—make sure to drain and rinse them for the best flavor.
- Grated Zucchini (½ cup): Zucchini adds moisture and pairs seamlessly with the chickpeas—just be sure to squeeze out the extra liquid for crispy nuggets.
- Grated Carrot (½ cup): For a gorgeous pop of color and subtle sweetness that brightens every bite.
- Minced Onion (¼ cup): A bit of onion creates savory depth and brings out all the best flavors.
- Italian Seasoning (½ Tablespoon): This flavorful blend instantly adds aromatic, herby notes perfect for snacking or packing in lunchboxes.
- Sea Salt (1 teaspoon): Essential for lifting all the flavors—adjust to your personal taste.
- Garlic (1–2 cloves, or ½ tsp powder): Fresh garlic gives a robust kick, but garlic powder is a quick and tasty shortcut.
- Black Pepper (to taste): A pinch brings balance and a subtle peppery zing.
- Paprika (¼ teaspoon): Adds warmth and a touch of subtle smoky flavor.
- Large Eggs (2): These hold everything together for that perfect, tender bite—no crumbling!
- Olive or Avocado Oil (1 teaspoon + extra for cooking): Just a little for richness in the mixture and keeping the outside golden and crisp.
- Oat Flour or Breadcrumbs (½ cup): For texture and structure—oat flour keeps things gluten-free, but your favorite breadcrumbs will work, too.
Variations
One of my favorite things about Chickpea Vegetable Nuggets is how easily you can adapt them to suit what you’ve got on hand, or to meet any dietary preference. Get creative—these nuggets love a good twist!
- Cheesy Delight: Add a handful of shredded cheddar or parmesan to the mix for a cheesier, rich flavor and an even crispier crust.
- Spiced Up: Swap Italian seasoning for a pinch of cumin, curry powder, or smoked paprika for a more global flavor profile.
- Egg-Free/Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a delicious vegan version that’s just as satisfying.
- Extra Veggies: Toss in a handful of finely chopped spinach, bell peppers, or corn for pops of color and nutrition.
- Baked, Not Fried: For an even lighter touch, bake your nuggets at 400°F (200°C) for 15–18 minutes, flipping halfway through until golden.
How to Make Chickpea Vegetable Nuggets
Step 1: Drain and Prep the Veggies
Start by placing your shredded zucchini and carrot in the center of a clean dish towel or several layers of sturdy paper towel. Wrap them up and firmly squeeze over the sink—removing as much moisture as you can means your nuggets will be crisp, not soggy!
Step 2: Combine Everything in the Food Processor
Add your drained chickpeas, squeezed zucchini and carrot, onion, Italian seasoning, salt, garlic, pepper, paprika, eggs, oil, and oat flour or breadcrumbs to a food processor. Pulse just a few times—stop as soon as the mixture comes together. You want it to be a bit chunky and scoopable. Resist the urge to over-mix!
Step 3: Shape and Fry the Nuggets
Heat a generous slick of oil in a large nonstick skillet over medium-high heat. Use a heaping tablespoon (or a small cookie scoop) to portion the mixture into the pan. Flatten each with the back of a spatula so they form little patties, then cook for 3–5 minutes until the bottoms are golden.
Step 4: Flip and Cook Until Golden
Gently flip each nugget and cook for another 3–5 minutes. Both sides should be beautifully golden with a crispy exterior, while the inside stays tender. Remove to a plate lined with paper towels as you finish each batch.
Step 5: Serve and Enjoy!
Your Chickpea Vegetable Nuggets are ready! Serve them fresh from the pan with your favorite dipping sauce, or let them cool for an easy snack on the go.
Pro Tips for Making Chickpea Vegetable Nuggets
- Veggie Squeeze: Don’t skip pressing out excess moisture from zucchini and carrots—this prevents soggy nuggets and helps keep them crisp on the outside.
- Pulse, Don’t Puree: Keep an eye on your food processor and pulse only until just combined—you want little bits of veggies for the best bite and texture.
- Test with One Nugget First: If you’re new to nugget making, fry one as a test to check seasoning and consistency before shaping and cooking the rest.
- Low and Slow for Crunch: Let the nuggets cook undisturbed until golden before flipping—this creates that signature crisp exterior everyone loves.
How to Serve Chickpea Vegetable Nuggets
Garnishes
Sprinkle your Chickpea Vegetable Nuggets with a scattering of fresh herbs—chopped parsley, cilantro, or chives all add color and aroma. A squeeze of fresh lemon juice just before serving wakes up the flavors beautifully!
Side Dishes
Pair these nuggets with a crunchy green salad, a refreshing cucumber-tomato salad, or a generous scoop of fluffy rice or quinoa. And don’t forget the dips: try them with classic ketchup, garlicky yogurt sauce, or your go-to hummus for dipping fun.
Creative Ways to Present
Serve Chickpea Vegetable Nuggets in a cozy basket lined with parchment, tuck them into pita pockets with greens and a drizzle of sauce, or skewer them for party-friendly finger food. Kids and adults alike will love building their own nugget bento boxes for lunch!
Make Ahead and Storage
Storing Leftovers
Let any leftover Chickpea Vegetable Nuggets cool completely before popping them into an airtight container. Stored in the fridge, they’ll keep fresh for up to 4–5 days—great for snacking, lunchboxes, or salad toppers through the week.
Freezing
You can absolutely freeze these nuggets! Arrange cooled nuggets in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’re ready for meal prepping and will stay at their best for up to 2 months.
Reheating
For the crispiest results, warm your Chickpea Vegetable Nuggets in a 350°F oven or air fryer for 6–8 minutes until heated through. If you’re in a pinch, you can microwave them, but the oven is your best friend for bringing back that just-cooked crunch!
FAQs
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Can I make Chickpea Vegetable Nuggets without a food processor?
Absolutely! Simply mash the chickpeas well with a fork or potato masher, then finely chop the veggies and combine everything in a large bowl. The texture will be slightly chunkier but just as tasty.
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What’s the best way to keep the nuggets from falling apart?
Make sure to drain and squeeze the veggies thoroughly and don’t skimp on the eggs—they’re your binder. If the mixture still feels too wet, add an extra tablespoon or two of oat flour or breadcrumbs until scoopable.
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How do I make Chickpea Vegetable Nuggets vegan?
Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg; let sit until gelled) and ensure your breadcrumbs are vegan. The results are deliciously plant-based!
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Can I bake these instead of frying?
Definitely! Arrange the nuggets on a parchment-lined baking sheet, brush or spritz them lightly with oil, and bake at 400°F for about 15–18 minutes, flipping halfway until crisp and golden.
Final Thoughts
There’s nothing like sharing a batch of homemade Chickpea Vegetable Nuggets with family or friends—watch them disappear and you’ll see what I mean! I hope you’ll give this recipe a try whenever you’re craving something nourishing, comforting, and just plain fun to eat. Enjoy every crispy, flavorful bite!
PrintChickpea Vegetable Nuggets Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Chickpea Vegetable Nuggets are a flavorful and nutritious alternative to traditional chicken nuggets. Packed with protein and veggies, they make a delicious snack or meal for both kids and adults.
Ingredients
Chickpea Vegetable Nuggets:
- 15 ounces canned chickpeas, drained and rinsed
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/4 cup minced onion
- 1/2 Tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1–2 cloves garlic, to taste, or substitute 1/2 tsp garlic powder
- black pepper, to taste
- 1/4 teaspoon paprika
- 2 large eggs
- 1 teaspoon olive or avocado oil, plus extra for cooking
- 1/2 cup oat flour or your favorite breadcrumbs
Instructions
- Prepare Vegetables: Place shredded zucchini and carrots in a clean dish towel. Squeeze to drain excess moisture.
- Combine Ingredients: In a food processor, pulse drained vegetables, chickpeas, onion, seasonings, eggs, and flour until just combined.
- Cook Nuggets: Heat oil in a pan. Scoop mixture into pan, flatten slightly, and cook until golden brown on each side.
- Serve: Enjoy warm with dipping sauce. Store leftovers in the fridge.
Notes
- You can customize the seasoning to suit your taste preferences.
- These nuggets freeze well for future use.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 74mg