Chickpea Vegetable Nuggets

Chickpea Vegetable Nuggets 3

These chickpea veggie nuggets are the perfect finger food for little eaters! This vegetarian twist on traditional chicken nuggets is loaded with extra vegetables and plant based protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs or dunk them in your favorite sauce!

Equipment

  • food processor
  • small cookie scoop
  • large pan

Ingredients

  • 15 ounces chickpeas cooked and drained
  • 1/2 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/4 cup minced onion
  • 1/2 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder
  • black pepper to taste
  • 1/4 tsp paprika
  • 2 large eggs
  • 1 tsp olive or avocado oil +extra for cooking
  • 1/2 cup oat flour or your favorite breadcrumbs

Instructions

  1. Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture.
  2. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable.
  3. Heat cooking oil in a large pan over medium high heat.
  4. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.
  5. Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days.
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Chickpea Vegetable Nuggets

Chickpea Vegetable Nuggets 3
  • Author: admin
Scale

Ingredients

  • 15 ounces chickpeas cooked and drained
  • 1/2 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/4 cup minced onion
  • 1/2 tbsp Italian seasoning
  • 1 tsp sea salt
  • 12 cloves garlic to taste or sub 1/2 tsp garlic powder
  • black pepper to taste
  • 1/4 tsp paprika
  • 2 large eggs
  • 1 tsp olive or avocado oil +extra for cooking
  • 1/2 cup oat flour or your favorite breadcrumbs

Instructions

 

  1. Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture.
  2. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable.
  3. Heat cooking oil in a large pan over medium high heat.
  4. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.
  5. Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days.

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