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Baked Chickpea Nuggets [Allergen Free]
Crisp, flavourful and delicious chickpea nuggets are so simple to prepare and baked to perfection.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 3 Servings (Makes 15 nuggets)
Calories: 175 kcal
Course:
Main Course
Cuisine:
American , Canadian
Ingredients
- 15 ounce can chickpeas drained & rinsed (or 1.5 cups cooked)
- ¼ cup sun dried tomatoes gently packed
- ½ small red onion roughly chopped
- 2-3 cloves garlic peeled
- ½ teaspoon poultry seasoning
- ½ teaspoon sea salt
- 2 tablespoons rolled oats gluten free if preferred
Optional Dipping Sauces
- sriracha mayo
- ketchup
- vegan honey mustard
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.
Cup of Yum
Notes
- Please note, that these chickpea nuggets do NOT taste like chicken. They are not meant to be a chicken nuggets vegan replacement. They're delicious and wonderful by their own merit!
- Do not over-process your ingredients. Leave some chunkier pieces to get the best texture for your chickpea nuggets.
- Use care when flipping. Do not force flip your nuggets if they don't lift easily from the parchment paper or you may break them. If your nuggets are not lifting easily, return the tray to the oven for a few more minutes and try again. As they cook longer, they'll flip easier.
- Bake time will vary according to the size of your nuggets.
- Leftovers keep refrigerated for 3-4 days in a sealed container or freeze airtight for up to 3 months. Separate layers of nuggets with parchment paper to prevent sticking.
- The serving size is for ⅓ of the recipe, approx 5 nuggets.
Nutrition Information
Calories
175cal
(9%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
3g
(5%)
Sodium
793mg
(33%)
Potassium
570mg
(16%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
111IU
(2%)
Vitamin C
6mg
(7%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Servings (Makes 15 nuggets)
Amount Per Serving
Calories 175
% 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.