These vegan chickpea nuggets are a delightful alternative to traditional chicken nuggets, offering a burst of flavor and a satisfying crunch in every bite. Made with simple and wholesome ingredients, they’re not only delicious but also packed with protein and nutrients.
The star ingredient, chickpeas, provides a hearty base while also offering a good dose of fiber and plant-based protein. They’re combined with bread crumbs, which give the nuggets their crispy exterior, and nutritional yeast, which adds a cheesy flavor reminiscent of traditional nuggets without any dairy. The addition of onion, garlic, and a blend of spices like cumin, paprika, and turmeric infuses the nuggets with layers of savory and aromatic goodness, elevating their taste to new heights.
Whether you choose to bake or fry them, these nuggets come out perfectly golden and crispy, making them irresistible to vegans and non-vegans alike. Baking offers a healthier option with less oil, while frying provides that indulgent crispiness that many crave. Whichever method you opt for, the end result is a batch of nuggets that are crispy on the outside and tender on the inside, bursting with flavor with every bite.
Pair these vegan chickpea nuggets with your favorite dipping sauce, whether it’s tangy barbecue sauce, classic ketchup, or creamy vegan ranch dressing, and you’ve got yourself a satisfying meal or snack that’s sure to please. They’re perfect for serving at gatherings, packing in lunchboxes, or simply enjoying as a tasty weeknight dinner. Plus, they’re versatile enough to customize with your preferred spices and seasonings, ensuring that each batch is uniquely delicious.
Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup bread crumbs (use gluten-free if needed)
- 1/4 cup nutritional yeast (for a cheesy flavor, optional)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric (for color)
- Salt and black pepper to taste
- 2-3 tablespoons water (if needed for consistency)
- Cooking oil for baking or frying
Instructions:
- Preheat your oven to 400°F (200°C) if you plan to bake the nuggets. Alternatively, you can pan-fry them.
- In a food processor, combine the chickpeas, bread crumbs, nutritional yeast (if using), chopped onion, minced garlic, ground cumin, paprika, turmeric, salt, and black pepper.
- Pulse the mixture until it becomes a crumbly, coarse texture. If it’s too dry and not sticking together, add water, one tablespoon at a time, until the mixture holds together when squeezed.
- Using your hands, shape the mixture into small nugget shapes or bite-sized patties.
- To Bake: Place the nuggets on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until they are crispy and golden, turning them over once during baking.
- To Fry: Heat a pan with a small amount of cooking oil over medium heat. Cook the nuggets for about 3-4 minutes on each side, or until they are crispy and browned.
- Remove the chickpea nuggets from the oven or pan and place them on a paper towel to remove any excess oil.
- Serve your vegan chickpea nuggets with your favorite dipping sauce, such as vegan ranch, ketchup, or barbecue sauce.
