Sugar-Free Vegan Chickpea Nuggets
Introducing a guilt-free snacking sensation: Sugar-Free Vegan Chickpea Nuggets! These crispy, golden bites are packed with plant-based protein from chickpeas and flaxseeds, and feature wholesome rolled oats and finely grated carrots for added nutrition and texture. Seasoned with aromatic spices like smoked paprika, garlic powder, and onion powder, these nuggets deliver bold flavor without compromising on health. Perfect for dipping, these nuggets are baked to perfection for a healthier twist, eliminating the need for frying. Ready in just 40 minutes, they’re an ideal sugar-free option for family meals, quick snacks, or even meal prep. Serve them alongside your favorite sauces or enjoy them as a satisfying, vegan protein-packed treat!
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Recipe Information
Ingredients
- 400 g Canned chickpeas (garbanzo beans), drained and rinsed
- 80 g Rolled oats (certified gluten-free, if necessary)
- 1 medium Carrot, finely grated
- 2 tbsp Nutritional yeast
- 2 tbsp Ground flaxseeds
- 5 tbsp Water
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil (for baking sheet or pan, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil for non-stick baking.
In a small bowl, mix together the ground flaxseeds and water. Let the mixture sit for 5 minutes to form a flax 'egg'.
Add the drained chickpeas to a food processor and pulse a few times until they break down into a chunky consistency. Do not over-process; you want some texture to remain.
Add the oats, grated carrot, nutritional yeast, garlic powder, smoked paprika, onion powder, salt, and black pepper to the food processor. Pulse until the mixture starts to come together into a rough dough-like consistency.
Pour in the flax 'egg' and pulse again until everything is combined. The mixture should hold together when pressed between your fingers. If it's too wet, add 1-2 tablespoons of oats. If it's too dry, add 1 tablespoon of water at a time.
Scoop out about 1 1/2 tablespoons of the mixture at a time and shape it into small nugget shapes using your hands. Place the nuggets onto the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 20-25 minutes, flipping the nuggets halfway through, until they are golden brown and slightly crispy on the outside.
Let the nuggets cool for a few minutes before serving. They can be enjoyed with your favorite sugar-free dipping sauces, as a sandwich filling, or as a protein-packed snack.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat in the oven or air fryer for best results.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 23.2 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2023 mg | 43% | |
*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.
