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
Units
Scale
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
