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.
Please note, these chickpea nuggets do NOT taste like chicken. The texture is crispy on the outside and soft in the middle. They're delicious and wonderful by their own merit.Make sure not to over process your ingredients. Leave some chunkier pieces to get the best possible texture out of these tasty nuggets.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.Leftovers keep refrigerated for 3-4 days in a sealed container.They may get a little dry when you're reheating them, but dunking them in a dip or sauce makes that hardly noticeable.To freeze these, do so in a single layer until solid. Then you may layer them in a sealed container with parchment paper dividing your layers (to prevent sticking) and keep frozen for up to 2 months.Serving size is for 1/4 of the recipe, approx 5 nuggets.