Looking for a fun, nutritious, and family-friendly recipe that even picky eaters will love? These Chickpea Vegetable Nuggets check all the boxes. Packed with protein-rich chickpeas, hidden vegetables, and delicious seasonings, they’re the perfect balance of taste and nutrition.
Crispy on the outside and tender on the inside, these nuggets are ideal for lunchboxes, quick dinners, meal prep, or as an easy snack. Whether you’re raising plant-based eaters or just trying to add more veggies to your meals, this recipe is a must-try!
Why You’ll Love These Nuggets
- Veggie-loaded but still kid-approved
- High in plant-based protein and fiber
- Great for meal prep and freezer-friendly
- Perfect for dipping, wrapping, or snacking
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup finely minced onion
- ½ tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1–2 garlic cloves, minced (or ½ teaspoon garlic powder)
- ¼ teaspoon paprika
- Black pepper, to taste
- 2 large eggs
- 1 teaspoon olive oil (plus more for cooking)
- ½ cup oat flour or breadcrumbs
Instructions
- Prep the veggies
Grate the zucchini and carrots, then place them in a clean towel or paper towel and squeeze out any excess moisture. This helps keep the nuggets from becoming soggy. - Blend the mixture
In a food processor, add the drained chickpeas, grated vegetables, onion, seasonings, garlic, eggs, oil, and oat flour. Pulse until everything is well combined but still has some texture. Avoid over-blending. - Shape the nuggets
Scoop out about 1 tablespoon of the mixture and shape it into small nuggets or patties. Flatten slightly with your hands or a spoon. - Cook the nuggets
Heat a skillet over medium heat with a drizzle of oil. Cook the nuggets for 3–5 minutes on each side or until golden brown and firm to the touch. - Serve and store
Let cool slightly before serving. Store leftovers in an airtight container in the fridge for up to 4–5 days, or freeze for up to 1 month.
Tips & Variations
- Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
- Alternative Cooking: These nuggets can be baked at 400°F (200°C) for 15–20 minutes or cooked in an air fryer for extra crispiness.
- Switch Up Veggies: Try adding grated sweet potato, chopped spinach, or finely diced bell pepper.
- Make It Gluten-Free: Use certified gluten-free oats or breadcrumbs.
Nutritional Info (Estimated per 4-nugget serving)
- Calories: 173 kcal
- Carbohydrates: 22 g
- Protein: 9 g
- Fat: 6 g
- Fiber: 5 g
Serving Suggestions
- Serve with your favorite dip like ketchup, hummus, ranch, or yogurt sauce
- Pack into a lunchbox with fruit, crackers, and a small salad
- Use as a filling for wraps or pita pockets with lettuce and sauce
- Pair with soup or a grain bowl for a satisfying meal
Final Thoughts
These Chickpea Vegetable Nuggets are a go-to recipe for busy weekdays, family meals, or anytime you want to sneak more veggies into your day. Easy to customize, quick to cook, and irresistibly tasty — you’ll want to make a double batch every time!