No-Chicken Chickpea Nuggets

Plant-based and protein packed nuggets made with chickpeas and seasonings and baked to perfection. Serve with your favorite dip!

This past weekend M and I switched studio spaces. 

We decided that, as much as I wanted my studio space to be separate and tucked away from “real life”, it just made sense logically to have me closer to the kitchen.

And M further from the noise of the kitchen. 

So I lugged my photography boards, standing lights, and tiered shelves of props down to the main level while M disassembled and reassembled my standing desk. 

For some reason it was emotional to leave my studio nook upstairs.

Yeah, that separation between personal and business life as a work-from-home entrepreneur is always hard. 

Except lunchtime. 

Lunchtime everything kind of falls into place. 

Today I’m sharing these No-Chicken Chickpea Nuggets.

They’re baked and are the perfect plant-based back-to-school snack for all ages! 

I was inspired to make these Chickpea Nuggets from a recipe I saw in Clean Eating magazine. 

What a great idea, I thought, nuggets made from legumes! 

I ate a lot of chicken nuggets growing up– how about you? 

I used to get them as a part of my McDonalds happy meal with ketchup and honey from dipping. 

These nuggets, however, require no chicken to make them. 

Only chickpeas! 

Here’s what you need to make No-Chicken Chickpea Nuggets:

• ground flaxseed
• Eden Foods Organic Garbanzo Beans
• garlic cloves
• runny tahini
• dried oregano
• onion powder 
• Himalayan sea salt
• black pepper 
• superfine almond flour

That’s it!

This recipe starts with my favorite chickpeas. 

Eden Foods Organic Garbanzo Beans

These plump beans are soaked and pressure cooked with purified water and no chemical additives. 

I love them because they’re salt-free so they can be thrown into anything and then seasoned to your liking! 

Eden Foods beans come in BPA, BPS, and phthalate-free cans. 

They have the best texture. 

I use mine on a regular basis for one-pan meals, salads, soups, baking, and stir-frying! 

But first, let’s use them in No-Chicken Chickpea Nuggets. 

We basically compile this entire recipe in a high-speed blender or food processor.

Add in the ground flaxseed and filtered water and allow it to sit in the bottom of the blender for 5 minutes to gel.

Next, add in the garbanzo beans, minced garlic, tahini, oregano, onion powder, salt, and pepper and pulse everything to combine.

It will look a bit chunk at first but will start to come together as you continue. 

Scrape down the sides as needed with a spatula to recombine everything.

Continue pulsing the blender contents until you have a mostly smooth mixture. 

Now, let’s set the scene.

Preheat the oven to 400°F and line a baking sheet with parchment paper. 

Add the almond flour to a bowl next to the baking sheet and blender.

Trust me, this set up will make the coating process much easier! 

Use a cookie scoop to portion out 1.5” TBSP of the chickpea nuggets dough.

Roll the dough into balls and then knead them into an oblong “nugget” shape using your thumb and index finger. 

Dip the nuggets in the almond flour bowl and toss them until all sides are coated.

Transfer the coated chickpea nuggets to the parchment lined baking sheet.

Repeat this process until all of the chickpea nuggets dough is gone!

Once the chickpea nuggets are coated in almond flour, transfer the baking sheet to the oven.

Bake the chickpea nuggets for 30-35 minutes, flipping once halfway through, until both sides are golden brown. 

Transfer the chickpea nuggets to a plate and serve them with your favorite dip.

I love mine with mustard or ketchup!

Some other ideas for dip is: pesto, avocado cream, hummus, tahini, etc. 

Enjoy these No-Chicken Chickpea Nuggets as a protein-packed snack or side. 

I love adding mine to bowls and salads as a source of protein!

I think they’re also be fantastic tucked into wraps for adults or served as a light lunch or snack for kids. 

Store the leftover nuggets in an airtight container in the refrigerator for up to one week.

Reheat them before serving or enjoy them cold from the fridge. 

Enjoy!

If you make these No-Chicken Chickpea Nuggets, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more fabulous fries, check out my Oven-Baked Tofu Fries and Baked Tempeh Tots, too!

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

Print

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!