Vegan Recipe of The Day: Chickpea Nuggets
- jackalhead
- Aug 30, 2017
- 2 min read
Preparation Time: 30 minutes
These chickpea nuggets recreate the delicious, tender texture of real chicken nuggets almost flawlessly! They're also way healthier for you and even healthier for the cute little chickens who don't have to die for you to eat them.
This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:
1. 1/2 tsp. onion powder (no salt)
2. 1/2 tsp. garlic powder (no salt)
3. 1 x (15 oz.) can of garbanzo beans (not drained)
4. 1 tsp. kosher salt
5. 1/2 cup rolled oats
6. 1/2 cup panko or gluten-free breadcrumbs
Directions:
1. Set your oven to 375 F for preheating and place a rack in the middle of the oven.
2. Place your panko on a rimmed baking sheet and place it in the oven to bake until it becomes golden-brown and toasted. This should take around 5 minutes.
3. Transfer the toasted panko to a bowl and set aside to cool while preparing your nuggets. Line the baking sheet with parchment paper.
4. Pour your oats into a food processor outfitted with a blade attachment and process it into a nice, fine flour. Transfer the newly created oat flour to a separate bowl than the panko is in. Leave the food processor ready to go for now.
5. Drain your chickpeas over a measuring cup and preserve 1/4 cup of the liquid for later. Pour your drained chickpeas into the food processor. Add your kosher salt, garlic and onion powder to the blender as well and pulse until the mixture becomes crumbly. Leave the mixture in the food processor.
6. Whisk together 1/4 cup of the saved chickpea liquid in a small mixing bowl until it begins to foam a bit. Add the foamy liquid and 1/2 cup of your oat flour to the processor and pulse together until the mixture begins to form a ball. If you need to, add some of the left over oat flour to the mixture 1 tbsp. at a time, to achieve this.
7. Split up the chickpea mixture into 12 portions that are equal in size. Shape each portion to resemble a chicken nugget. Coat each of the nuggets in the toasted panko completely, until they are fully covered. Place each coated nugget on your parchment-lined baking sheet.
8. Bake at 375 F for 15 to 20 minutes and serve warm with your dipping sauce of choice.
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