Chickpea Vegetable Nuggets

 Nuggets are a beloved finger food of childhood. Heck, they are a beloved finger food of adulthood too!

Maybe it is because you don’t need a fork to eat them. Or maybe because they are so dunkable in whatever sauce I have on hand. Or it really could be because nuggets have a way being an easy addition to any meal and kiddo instantly get excited to see them on their plate.

And while there is a time and place for the occasional dino-nugget from the freezer section of the grocery store, I honestly prefer to make my own nuggets so that I can fill them with vegetables (like I do) and since they are so easy to make, nuggets make for an easy weeknight dinner.


15 ounces chickpeas cooked and drained

1/2 cup grated zucchini

1/2 cup grated carrot

1/4 cup minced onion

1/2 tbsp Italian seasoning

1 tsp sea salt

1-2 cloves garlic to taste or sub 1/2 tsp garlic powder

black pepper to taste

1/4 tsp paprika

2 large eggs

1 tsp olive or avocado oil +extra for cooking

1/2 cup oat flour or your favorite breadcrumbs


Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture.

In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable.

 Heat cooking oil in a large pan over medium high heat.

Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.

Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

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