These Chickpea Vegetable Nuggets are a wholesome, plant-based alternative to traditional nuggets, loaded with protein-packed chickpeas and colorful vegetables. They’re crispy on the outside, soft on the inside, and bursting with flavor in every bite. Whether I’m serving them as a snack, appetizer, or main dish, they’re always a hit—especially with a side of dipping sauce.
Why You’ll Love This Recipe
I love how easy and versatile this recipe is. It’s perfect for anyone looking to enjoy more plant-based meals without compromising on taste or texture. The nuggets are baked or air-fried instead of deep-fried, making them a healthier option. I also appreciate that they’re kid-friendly and freezer-friendly, which makes meal prep a breeze. Plus, I can customize the veggies and spices depending on what I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked chickpeas (canned or homemade)
- Grated carrots
- Chopped spinach
- Finely chopped onion
- Garlic cloves
- Bread crumbs or oat flour
- Cornstarch or flour (for binding)
- Olive oil (optional, for baking or air-frying)
- Spices: cumin, paprika, salt, and pepper
- Fresh cilantro or parsley (optional)
directions
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I start by mashing the chickpeas in a large bowl until they’re mostly broken down but still a bit chunky for texture.
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Then I add in the grated carrots, chopped spinach, onion, garlic, spices, and herbs. I mix everything well.
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I stir in the breadcrumbs and cornstarch to bind the mixture. If the mixture feels too wet, I add a bit more flour or breadcrumbs.
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Once the mixture holds together, I form small nugget-shaped pieces using my hands.
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I place the nuggets on a baking tray lined with parchment paper and lightly brush or spray them with olive oil.
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I bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crisp. Alternatively, I air-fry them for about 15 minutes.
Servings and timing
This recipe makes about 16–20 nuggets, enough to serve 4 people as a main dish or 6–8 as a snack or appetizer. It takes around 15 minutes of prep time and 20–25 minutes of cooking time, depending on the method used.
Variations
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I sometimes add grated zucchini or sweet corn for extra texture and sweetness.
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For a spicier version, I mix in some chopped green chili or a pinch of chili powder.
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I swap out the spices for Italian seasoning and garlic powder when I want a different flavor profile.
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To make them gluten-free, I use oat flour and gluten-free breadcrumbs.
storage/reheating
I store leftover nuggets in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for 5–7 minutes until warmed through. They also freeze beautifully—just layer them between parchment paper in a container or freezer bag and freeze for up to 2 months. I reheat from frozen or thaw first for faster results.
FAQs
How do I keep the nuggets from falling apart?
I make sure to mash the chickpeas well and don’t skip the flour or cornstarch. That binding ingredient helps hold everything together.
Can I make these nuggets ahead of time?
Yes, I often prepare the mixture and shape the nuggets ahead of time. I store them in the fridge for up to 24 hours before baking.
Are these nuggets suitable for toddlers or picky eaters?
Definitely. They’re soft, flavorful, and easy to chew. I sometimes shape them into fun sizes to make them more appealing for kids.
Can I fry these instead of baking or air-frying?
Yes, shallow frying works. I use a non-stick pan with a small amount of oil and cook each side until golden and crispy.
What dips go well with these nuggets?
I like serving them with ketchup, tahini sauce, garlic yogurt dip, or even a spicy mayo for an extra kick.
Conclusion
These Chickpea Vegetable Nuggets are one of my favorite go-to recipes when I want something nutritious, satisfying, and easy to make. They’re flavorful, adaptable, and perfect for anyone trying to eat more plant-based meals without missing out on comforting, crispy bites. Whether baked, air-fried, or pan-fried, they’re always a crowd-pleaser.
Print
Chickpea Vegetable Nuggets
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 16–20 nuggets (Serves 4 as main, 6–8 as snack)
- Category: Snack, Appetizer, Main Course
- Method: Baked, Air-Fried, Pan-Fried
- Cuisine: Global, Vegan
- Diet: Vegetarian
Description
These crispy Chickpea Vegetable Nuggets are the ultimate plant-based comfort food—protein-packed, kid-friendly, and bursting with flavor! Made with chickpeas and vibrant veggies, they’re baked or air-fried to golden perfection. Perfect as a snack, appetizer, or main, and easy to freeze for quick meals. Ideal for anyone seeking healthy vegan nuggets with a delicious twist.
Ingredients
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium carrot, grated
- 1 cup chopped spinach
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup breadcrumbs or oat flour
- 2 tablespoons cornstarch or flour (for binding)
- 1 tablespoon olive oil (optional, for brushing)
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C) or preheat your air fryer.
- In a large bowl, mash the chickpeas until mostly broken down with some texture.
- Add grated carrots, spinach, onion, garlic, spices, and herbs. Mix well.
- Stir in breadcrumbs and cornstarch. If the mixture feels too wet, add a little more flour or breadcrumbs.
- Form into nugget shapes using your hands.
- Place on a parchment-lined baking sheet or in an air fryer basket. Lightly brush or spray with olive oil.
- For oven: Bake 20–25 minutes, flipping halfway, until golden and crispy.
For air fryer: Cook for 15 minutes, shaking once halfway through. - Serve warm with your favorite dip.
Notes
- Add grated zucchini or sweet corn for variation.
- For extra spice, add green chili or chili powder.
- Use gluten-free breadcrumbs and oat flour for a gluten-free version.
- Freeze cooked nuggets for up to 2 months—reheat in oven or air fryer.
- Can be shallow-fried in a pan for extra crispiness.
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