Low Fat Vegan Chickpea Nuggets
Bite into guilt-free comfort with these Low Fat Vegan Chickpea Nuggets, a healthy twist on a classic favorite! Crafted with wholesome ingredients like protein-packed chickpeas, fiber-rich rolled oats, and flavorful nutritional yeast, these nuggets are not only vegan but also low in fat and easily gluten-free if needed. A crispy panko breadcrumb coating adds the perfect crunch, while a blend of spices—paprika, garlic, and onion powder—infuses each bite with irresistible savory goodness. Simple to prepare in under 35 minutes with just a food processor and oven, these baked nuggets are ideal for a quick lunch, a family-friendly dinner, or even as a party snack. Serve them warm with your favorite plant-based dipping sauces for a crowd-pleasing meal that's nutritious, satisfying, and completely cruelty-free!
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Recipe Information
Ingredients
- 425 grams Canned chickpeas (drained and rinsed)
- 60 grams Rolled oats (gluten-free if needed)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Unsweetened plant-based milk
- 60 grams Panko breadcrumbs (gluten-free if needed)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Add the drained and rinsed chickpeas, rolled oats, nutritional yeast, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper to a food processor.
Pulse the mixture until it starts to come together and forms a sticky, slightly coarse dough. Scrape down the sides as needed to ensure even blending.
Using clean hands, scoop out about 1 to 1.5 tablespoons of the mixture at a time and shape it into small nugget-sized pieces. Repeat until all the dough is used.
Pour the plant-based milk into a shallow bowl. In another shallow bowl, spread out the panko breadcrumbs.
Dip each nugget into the plant-based milk, allowing any excess to drip off, then coat it evenly in the breadcrumbs. Place the breaded nugget on the prepared baking sheet. Repeat with the remaining nuggets.
Bake the nuggets in the preheated oven for 20 minutes, flipping them halfway through for even browning.
Remove the nuggets from the oven once they are golden and firm to the touch. Allow them to cool slightly before serving.
Serve warm with your favorite vegan dipping sauce, such as ketchup, BBQ sauce, or a vegan ranch dip.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 18.6 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
