Name: Chickpea Vegetable Nuggets – Crispy, Plant-Based, and Kid-Approved
Ingredients: 1½ cups cooked chickpeas; ½ small onion, minced; 1 garlic clove, minced; ½ cup grated carrot; ½ cup grated zucchini (squeezed dry); ¼ cup peas; 1 tbsp olive oil; 1 tbsp ground flaxseed; 3 tbsp water; 2 tbsp chopped parsley or cilantro; ½ tsp ground cumin; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; ⅓ cup oat flour or breadcrumbs; Olive oil for brushing or frying

Chickpea Vegetable Nuggets – Crispy, Plant-Based, and Kid-Approved

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Crispy, kid-friendly chickpea and veggie nuggets packed with flavor, fiber, and plant-based protein. Perfect for snacks, lunchboxes, or meatless meals.

Author: Maya Lawson

Ingredients

Scale

1½ cups cooked chickpeas
½ small onion, minced
1 garlic clove, minced
½ cup grated carrot
½ cup grated zucchini (squeezed dry)
¼ cup peas
1 tbsp olive oil
1 tbsp ground flaxseed
3 tbsp water
2 tbsp chopped parsley or cilantro
½ tsp ground cumin
½ tsp paprika
½ tsp salt
¼ tsp black pepper
⅓ cup oat flour or breadcrumbs
Olive oil for brushing or frying

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Instructions

Sauté onion, garlic, carrot, zucchini, and peas in oil for 5–6 minutes. Cool.
Mix flaxseed and water; set aside 10 minutes.
Mash chickpeas until chunky. Combine with veggies, flax egg, herbs, and spices.
Add oat flour and mix until the mixture holds together. Chill 10 minutes if needed.
Shape into nuggets.
Bake at 400°F for 20–25 minutes, pan-fry 3–4 minutes per side, or air fry 12–15 minutes at 375°F.

Notes

Use almond flour for a low-carb version.
Freeze before or after cooking for easy meals.
Serve with dipping sauces or in wraps.

Find it online: https://dailywholekitchen.com/chickpea-vegetable-nuggets-crispy-plant-based-and-kid-approved/