Crispy Chickpea Vegetable Nuggets You’ll Crave Again and Again

Delicious Chickpea Vegetable Nuggets offer a crispy exterior and veggie-packed center, perfect for snacking.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 nuggets

Course: Snacks

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Nugget Mixture

1 can Canned Chickpeas Rinse and drain to reduce sodium.
1 cup Grated Zucchini Can be swapped with shredded carrots.
1 cup Grated Carrot Contributes natural sweetness.
1 medium Minced Onion Shallots are a good alternative.
1 teaspoon Italian Seasoning Infuses herby goodness.
1 teaspoon Sea Salt Adjust based on dietary needs.
2 cloves Garlic Use fresh or powder.
1 teaspoon Black Pepper Add to taste.
1 teaspoon Paprika Can switch to smoked paprika.
2 large Eggs Binds the mixture together.

For Cooking

2 tablespoons Olive or Avocado Oil Coconut oil is a fine substitute.

For Binding

1 cup Oat Flour or Breadcrumbs Use any preferred flour.

Equipment

Food Processor
Large non-stick skillet
measuring cups and spoons

Method

Step‑by‑Step Instructions

Prepare the vegetables by grating the zucchini and carrots, then removing excess moisture.
Mix the ingredients in a food processor until combined but slightly chunky.
Heat the oil in a large non-stick skillet over medium-high heat until shimmering.
Form and cook the nuggets in the skillet for about 3-5 minutes per side until golden brown.
Serve warm with dipping sauces and store any leftovers in an airtight container.

Nutrition

Serving: 4nuggetsCalories: 180kcalCarbohydrates: 20gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 250mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Ensure vegetables are well-drained to maintain crispiness. Store leftovers for up to 5 days in the fridge or freeze for up to 3 months.

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