Vegan Chickpea Nuggets
Learn how to make crispy, flavorful vegan chickpea nuggets with this easy recipe. Perfect for snacks, meals, or kid-friendly options.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs use gluten-free if needed
- 2 tablespoons plant-based milk e.g., almond or oat milk
- 1 tablespoon olive oil for brushing or frying
Instructions
- Rinse and drain the chickpeas, then mash them with a fork or give them a quick pulse in a food processor until they’re roughly mashed.
- Mix the mashed chickpeas, nutritional yeast, spices, breadcrumbs, and plant-based milk until well combined.
- Form the mixture into nugget-sized shapes using your hands. Adjust consistency with more breadcrumbs or plant milk if needed.
- Preheat the oven to 375°F (190°C). Place nuggets on a parchment-lined baking sheet, brush with olive oil, and bake for 20-25 minutes, flipping halfway through.
- Preheat the air fryer to 375°F (190°C). Cook the nuggets for 10-12 minutes, giving the basket a good shake halfway through to ensure even cooking.
- Heat olive oil in a skillet over medium heat and cook nuggets on each side for 3-4 minutes until golden brown.
Notes
Customize the Flavors: Don’t be afraid to adjust the spices to match your taste preferences.
Crunchy Coating Options: Substitute breadcrumbs with panko or crushed cornflakes for extra crispiness.
Freezing Tip: Shape and freeze uncooked nuggets for up to 3 months. Cook them directly from frozen; add a few extra minutes to the cooking time for perfect results.
Serving Suggestions: Pair with vegan ranch, BBQ sauce, or ketchup for dipping.