Nut-Free Vegan Chickpea Nuggets
Introducing Nut-Free Vegan Chickpea Nuggets – a wholesome, plant-based alternative for snack lovers and families alike! Packed with protein-rich chickpeas, gluten-free rolled oats, and a flavorful blend of garlic, onion powder, paprika, and nutritional yeast, these crispy nuggets are seasoned to perfection. Made without nuts or dairy, they cater to various dietary needs, making them ideal for vegans and those with food allergies. Effortless to prepare, these nuggets are oven-baked for a golden crunch and pair brilliantly with your favorite dipping sauce. Whether you’re meal-prepping or serving up a crowd-pleasing appetizer, this recipe is a healthy and satisfying choice that doesn't compromise on taste.
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Recipe Information
Ingredients
- 400 grams Canned chickpeas (drained and rinsed)
- 100 grams Rolled oats (certified gluten-free if needed)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 60 milliliters Plant-based milk (unsweetened and unflavored)
- 100 grams Breadcrumbs (gluten-free if needed)
- 2 tablespoons Olive oil (for brushing or spraying)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a food processor, blend the rolled oats into a fine flour. Transfer the oat flour to a bowl and set aside.
Add the drained and rinsed chickpeas, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper to the food processor. Pulse until the mixture comes together into a slightly chunky dough. Avoid over-blending; you want some texture.
Transfer the chickpea mixture to a bowl and add the oat flour. Mix with your hands or a spoon until fully combined. The mixture should hold its shape when pressed.
Form the mixture into nugget-sized shapes, roughly 1.5 inches wide, and place them on the lined baking sheet.
In a shallow bowl, pour the plant-based milk. In another bowl, add the breadcrumbs.
Dip each nugget into the plant-based milk, ensuring it is fully coated, then roll it in the breadcrumbs to coat evenly. Place the coated nugget back onto the baking sheet.
Once all the nuggets are coated, lightly brush or spray them with olive oil to help them crisp up in the oven.
Bake the nuggets in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden and crispy on the outside.
Let the nuggets cool for 5 minutes before serving. Enjoy with your favorite dipping sauce!
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 20.5 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 417 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1982 mg | 42% | |
*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.
