Soy-Free Vegan Chickpea Nuggets
Discover the perfect plant-based alternative to classic chicken nuggets with these Soy-Free Vegan Chickpea Nuggets! Made with wholesome ingredients like protein-packed chickpeas, gluten-free oats, and nutrient-rich flaxseed, these nuggets boast a tender interior and a crispy, golden coating thanks to a breadcrumb finish. With no soy or dairy, this recipe is ideal for those with food sensitivities or anyone seeking a healthier snack or meal option. Whether baked for a lighter touch or pan-fried for extra crispiness, these nuggets come together in just 40 minutes and pair beautifully with your favorite vegan dipping sauces. Perfect for weeknight dinners, kid-friendly meals, or a guilt-free snack, these chickpea nuggets are a must-try for every vegan food lover.
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Recipe Information
Ingredients
- 1.5 cups Cooked chickpeas (or canned, drained and rinsed)
- 0.5 cups Oats (gluten-free if necessary)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 2.5 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil (optional, for brushing or frying)
- 0.5 cups Breadcrumbs (gluten-free if necessary)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5-10 minutes until it thickens.
In a food processor, combine the chickpeas, oats, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, black pepper, and the prepared flax egg. Pulse until the mixture comes together but still has small chunks (avoid over-processing into a paste).
Using clean hands, scoop approximately 1 to 1.5 tablespoons of the mixture and shape it into nugget-like forms. Repeat until all the mixture is used.
Prepare a small bowl with the breadcrumbs. If desired, brush or spray the nuggets lightly with olive oil to help the breadcrumbs stick. Roll each nugget in breadcrumbs until coated evenly.
Place the coated nuggets on the prepared baking sheet. If baking, brush or spray a small amount of olive oil on top of the nuggets to ensure crispiness.
Bake in the preheated oven for 20-25 minutes, flipping the nuggets halfway through, until they are golden and crispy on the outside.
Optionally, you can pan-fry the nuggets in a non-stick skillet over medium heat with a small amount of olive oil for 2-3 minutes on each side, until golden and crispy.
Serve hot with your favorite vegan dipping sauces such as ketchup, barbecue sauce, or vegan ranch. Enjoy!
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 18.4 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1648 mg | 35% | |
*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.
