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Baked Chickpea Nuggets [Allergen Free]

Chickpea Nuggets in serving dish with ketchup on the side

Chickpeas are definitely one of my favourite versatile ingredients. You can turn chickpeas into almost anything. From meatloaf, to frittata, and even cookies! So now it’s time for some kid approved, delicious, dunkable, chickpea nuggets! I’ve had a few requests for a chickpea version after publishing my Baked Lentil Veggie Nuggets. (Which if you haven’t tried those yet, you totally must!) Just like my lentil version, these nuggets are perfectly dippable, and kids and adults alike will love them!

hand picking up nugget from serving dish

How do you make chickpea nuggets?

To prepare these nuggets, just add all the ingredients, except the oats to your food processor. Process until finely chopped and combined, but not puréed. I like to keep them with a little bit of chunky texture. Then add the oats and pulse once or twice to combine.

chickpeas, onion, sun dried tomato and herbs in food processor

Once the batter is ready, form golf size balls using your hands, then slightly flatten into a nugget shape. Place your nuggets on a prepared baking tray, and repeat with remaining batter. You should get roughly 20 nuggets, depending on how small or large you make them.

hand forming nuggets from chickpea batter

Next, you will bake your chickpea nuggets until perfectly golden, approx 35 minutes, flipping around the 20 minute mark. Now, pay close attention. 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. When the nuggets lift without sticking to the paper, they are ready for flipping. This will vary slightly according to the size of nuggets you form. However, it will be roughly around the 20 minute mark of baking.

chickpea nuggets on baking tray before baking

Once baked, serve your chickpea nuggets with any of your favourite dipping sauces.

My kiddos usually opt for ketchup. But you can also try some vegan mayonaise, or my Cayenne Spicy Dip. What’s your favourite dipping sauce?

chickpea nuggets in serving dish

Be prepared for these to disappear quickly. My 18 month old devoured five of them in only a few minutes flat! If you’re looking to feed any picky toddlers or children (or even adults), I highly recommend trying this one. Dipping makes everything better, right? Even adults love to dip! So you can sneak some plant based protein into your pickiest of eaters with these delicious chickpea nuggets.

hand dipping nugget into ketchup

Hope you enjoy these delicious chickpea nuggets that are:

  • crispy on the outside
  • soft and fluffy in the middle
  • great source of protein and iron
  • perfectly dunkable
  • oil free
  • allergen free
  • and delicious!

hand holding nugget with bite taken out of it

If you try these, I’d love your feedback, so drop me a comment below! Don’t forget to snap a picture and share it with me on Facebook or Instagram. I always love seeing what my readers come up with. 🙂

Chickpea Nuggets pin

Chickpea Nuggets in serving dish with ketchup on the side

Baked Chickpea Nuggets [Allergen Free]

Course: Main Course
Cuisine: American, Canadian
Keyword: gluten free, nut free, oil free, sugar free, vegan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Servings (Makes 20 nuggets)
Kid friendly and adult approved, chickpea nuggets are perfectly dunkable and completely wholesome. Free from oil and all common allergens!
Pin Recipe Print Recipe

Ingredients

  • 1 19 oz can chickpeas drained & rinsed
  • 1/4 cup sun dried tomatoes (approx 10 tomatoes)
  • 1 red onion roughly chopped
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 2 tbsp rolled oats, gluten free if preferred

Instructions

  • Preheat your oven to 425 degrees and line a large baking tray with parchment paper.
  • Add all the ingredients, except the oats, to your food processor and process until finely chopped and combined, but not pureed. (You want a little bit of chunk.) Then add the oats and pulse once or twice to combine.
  • Form the batter into golf sized balls using your hands, and flatten into a nugget shape. Place on your baking tray and repeat with remaining batter. You should make about 20 nuggets in total.
  • Bake for 35 minutes in total, flipping at the 20 minute mark. The nuggets are ready to flip when you are able to do easily, without them getting stuck to the parchment paper. If they're sticking to the paper, bake a few minutes longer before trying to flip them again.
  • Enjoy with your favourite dipping sauces.

Notes

Baking time and flipping time will vary according to the size of the nuggets you form. Do not force flip your nuggets if they're not lifting fairly easily from the parchment paper, or they will break. When they are ready to flip, they will lift from the paper easily.
 
Serving: 5Nuggets | Calories: 161kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 684mg | Potassium: 481mg | Fiber: 8g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 4.7mg | Calcium: 65mg | Iron: 2.6mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

18 Comments

    • rosa

      I haven’t tested this one without the sundried tomatoes so I can’t make a recommendation as it’s one of the main ingredients. I’d love to hear back if you try them another way.

  1. Lisa


    I love that you call these nuggets! These are probably the tastiest, and healthiest nuggets I’ve ever had! Who said nuggets are just for kids, I’d eat these any day. 😉

  2. Debbie


    This looks and sounds so good 😋 and easy to make 😄. I’m going to give these a try for tonight’s dinner.

      • Debbie


        I made these for dinner last night and you’re right – they are great for kids and adults too! My son and I LOVED them. We enjoyed them dunked in ketchup, and he packed some nuggets and ketchup for his school lunch today too. What a healthy and delicious way to get protein into my kid’s belly! 😋

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