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.
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
- 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!
Ingredients + Substitutions
Here’s what you’ll need:
- 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 ⅛ 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.
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
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
Equipment
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
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.
Candy
I’m allergic to tomato. Can you recommend a substitute for the sun dried tomatoes?
Rosa
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.
Natassa Xydi
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 🙂
Rosa
Hi Natassa, sounds similar to how I make falafel. I bet it’s delicious, thanks for sharing. 🙂