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    Home » Recipes » Mains

    Baked Chickpea Nuggets [Allergen Free]

    Published: Apr 20, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    2.6K shares
    JUMP TO RECIPE

    Crisp, flavourful and wholesome chickpea nuggets are so simple to prepare and baked to perfection. Perfect for the kids, or kids at heart. Plus, with only 7 simple ingredients needed, you can get these prepped in no time.

    Chickpea and vegetable nuggets in white serving dish.

    This recipe was originally published in May 2019. It has been updates for content and photos.

    After sharing my lentil veggie nuggets, I had a few requests for a chickpea version. So here I am delivering!

    Just like the lentil version, these nuggets are TASTY, dippable, and both kids and adults will love them! Chickpeas are one of my favourite versatile ingredients.

    Jump to:
    • Why you’ll love these
    • Ingredients + Substitutions
    • Instructions
    • Storage
    • Expert Tips
    • More amazing vegan chickpea recipes
    • 📖 Recipe

    Why you’ll love these

    • They are completely wholesome! Made using healthy ingredients, no oil, and baked instead of fried for a perfect appetizer, lunch, dinner or snack.
    • Filled with flavour! So much deliciousness packed into these little nuggets.
    • Great texture, with crispy outsides and soft fluffy middles.
    • Fun! I mean, who doesn’t love perfect finger food you can dunk? 😉
    • Allergen friendly. These tasty chickpea nuggets are free from the top 8 most common allergens. No dairy, no eggs, no nuts, and no wheat, not even bread crumbs or panko!

    But let me be clear, 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!

    Chickpea nuggets in white dish with sweet potato fries beside it and dipping sauce on the side.

    Ingredients + Substitutions

    Here’s what you’ll need:

    See recipe card for quantities
    • Chickpeas: If using canned, drain the chickpea liquid and rinse your chickpeas. Or you may use 1.5 cups of cooked chickpeas.
    • Sundried tomatoes: Use the kind that comes in vacuum-sealed packages without any added ingredients. The jarred variety usually has oil and other flavours added, increasing the fat and changing the flavour.
    • Red onion: Adds zesty flavour and texture to your chickpea nuggets. If you don’t have red, you may use any other colour onion with similar results.
    • Garlic: I prefer fresh garlic over garlic powder, but if you’re in a pinch, use 1 teaspoon of garlic powder, instead.
    • Poultry seasoning: You may use your own homemade blend if you don’t have any on hand. Or use â…› teaspoon each of thyme, oregano, basil and parsley.
    • Oats: Although oats are naturally gluten-free, they can sometimes come into contact with gluten, so use certified gluten-free oats if needed. You may also use gluten-free oat flour if you prefer.

    Instructions

    Add all the ingredients to the bowl of your food processor and pulse until everything is finely chopped and combined, but NOT puréed. (photos 1-2)

    NOTE: You want to keep some chunkier pieces in these for the best texture.

    Now squeeze the chickpea mixture into golf-sized balls using your hands, and then gently flatten it into a nugget shape and place it on a large baking sheet lined with parchment paper. (photos 3-4)

    NOTE: Keep the chickpea nuggets on the smaller side and fairly consistent in size for easy, even cooking. You should get approx. 15 nuggets.

    Bake in your preheated oven for 25-30 minutes, flipping once at the halfway point. They’re ready when they are golden brown. (photos 5-6)

    NOTE: 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.

    Serve your chickpea nuggets with any of your favourite dipping sauces.

    My little guys usually opt for ketchup. But you can also try some vegan mayo, Buffalo sauce or sriracha mayo.

    Hand holding up one vegan nugget above platter with more of them.

    Storage

    If you have leftovers, they will keep in the refrigerator for 3-4 days in a sealed container. Enjoy cold, or reheated.

    Be careful not to overcook when reheating them, or they may get dry. If that happens, a dip or sauce will fix that problem.

    To freeze your chickpea nuggets, use a freezer-safe airtight container and use parchment paper to divide your layers (to prevent sticking). They will keep frozen for up to 3 months.

    Expert Tips

    • 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.

    More amazing vegan chickpea recipes

    • sliced vegan loaf with red sauce glazed on top
      Meatless Chickpea Meatloaf with Smoked Maple Glaze
    • chickpea flatbread pizza cut into four slices on cutting board
      Oil Free Socca Bread (Chickpea Flatbread)
    • chickpea brownies on plate in a stack 4 high
      Secretly Healthy Chickpea Brownies [Oil Free]
    • Sandwich resting on cutting board with chickpeas, tomato, celery, peppers and dill.
      Chickpea Salad Sandwich No Mayo!

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Chickpea and vegetable nuggets in white serving dish.

    Baked Chickpea Nuggets [Allergen Free]

    Crisp, flavourful and delicious chickpea nuggets are so simple to prepare and baked to perfection.
    5 from 13 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: American, Canadian
    Servings: 3 Servings (Makes 15 nuggets)
    Calories: 175kcal
    Author: Rosa

    Equipment

    Food Processor

    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
    US Customary – Metric
    Prevent your screen from going dark

    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

    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 â…“ of the recipe, approx 5 nuggets.

    Nutrition

    Calories: 175kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Sodium: 793mg | Potassium: 570mg | Fiber: 8g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    2.6K shares

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    1. Candy

      April 24, 2022 at 9:47 am

      I’m allergic to tomato. Can you recommend a substitute for the sun dried tomatoes?

      Reply
      • Rosa

        April 25, 2022 at 8:31 am

        Hi Candy, I haven’t tried these without the tomatoes, so I can’t make a recommendation without testing. Let me know if you try experimenting, or you can give this lentil nugget version a try, instead.

        Reply
    2. Natassa Xydi

      December 12, 2021 at 10:54 pm

      Haven’t tried these yet but LOVED the idea of adding sunddried tomatoes!
      Will tell you a little secret that totally upgrated my chickpea nuggets.
      Use fresh chickpeas which you will soak overnight and then blend with all ingredients with NO binder needed! and NO boiling! I promise its SO much tastier also and better texture like you have put bread crumbs. I do them with onion, parsley and LOT of cumin. Only add some water of the soaking chickpeas.
      I dont mean to play smart, I LOVE your recipes i just felt i NEEDED to say this 🙂

      Reply
      • Rosa

        December 13, 2021 at 9:00 am

        Hi Natassa, sounds similar to how I make falafel. I bet it’s delicious, thanks for sharing. 🙂

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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