Baked Chickpea Nuggets [Allergen Free]
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
3 Servings (Makes 15 nuggets)
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Calories
175 kcal
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Course
Main Course
Baked Chickpea Nuggets [Allergen Free]
Description
The Baked Chickpea Nuggets recipe yields about 15 disc-shaped nuggets made from a combination of chickpeas, sun-dried tomatoes, red onion, and garlic, held together with rolled oats. Poultry seasoning and sea salt add subtle savory notes. The food processor chops the ingredients to a chunky consistency, preserving some texture rather than creating a smooth paste. These nuggets bake at 400°F for 25–30 minutes, flipping halfway to achieve even baking and a slightly crispy exterior. They can be served with various dipping sauces, such as sriracha mayo, ketchup, or vegan honey mustard, complementing their mild flavors.
They do not mimic chicken flavor but stand alone as a plant-based snack. Careful handling is needed when flipping to avoid breakage, and baking time may vary with nugget size. Leftovers store well refrigerated for several days or frozen up to three months with parchment to separate layers. The recipe serves about one-third of the batch, approximately five nuggets.
Ingredients
- 15 ounce chickpeas drained & rinsed (or 1.5 cups cooked, canned
- ¼ cup tomatoes gently packed, sun dried
- ½ small red onion roughly chopped
- 2-3 cloves garlic peeled
- ½ teaspoon poultry seasoning
- ½ teaspoon salt sea salt
- 2 tablespoons rolled oats gluten free if preferred
Optional Dipping Sauces
- mayonnaise with sriracha
- ketchup
- honey mustard vegan
Instructions
- Preheat your oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper. Set aside.
- Add all the ingredients to your food processor and pulse until finely chopped and combined, but not pureed. (You want to keep some texture.)
- Squeeze the chickpea mixture into golf-sized balls in your hands, and then gently flatten and shape into a disc shape. Place it on your baking tray and repeat with the remaining batter. You should get 15 nuggets.
- Bake for 25-30 minutes, flipping once at the halfway point. Serve with dipping sauce of choice, and enjoy.
Notes
- Do not over-process the mixture; keep some chunkier pieces for optimal nugget texture.
- Flip nuggets gently during baking to avoid breaking; if they resist, return to oven to firm up before trying again.
- Baking time varies with nugget size; monitor for a golden, firm finish.
- Store leftovers in a sealed container refrigerated for 3-4 days or freeze up to 3 months with parchment paper between layers.
- The serving size is approximately five nuggets, or one-third of the recipe.
- These nuggets do not taste like chicken and are intended as their own flavorful snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings (Makes 15 nuggets)
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175cal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Sodium | 793mg | 33% |
| Potassium | 570mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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