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 ⅓ of the recipe, approx 5 nuggets.