Dinner

Chickpea Nuggets Recipe

ByClara Bennett January 22, 2026January 22, 2026

Introduction

Chickpea nuggets are a delicious and healthy alternative to traditional chicken nuggets, perfect for vegetarians and anyone looking to add more plant-based meals to their diet. Crispy on the outside and tender on the inside, these nuggets are easy to make and great for snacking or mealtime.

A close-up shows a woman’s hand holding a golden-brown, crumbly falafel piece partially dipped in thick, shiny red sauce inside a clear glass bowl. In the blurred background, more falafel pieces lie on a white plate, all placed on a white marbled surface. The image focuses on the texture of the falafel contrasting with the smooth sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans of chickpeas (drained and rinsed)
1 egg
1/2 cup oat flour
3/4 cup panko style bread crumbs
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 teaspoons nutritional yeast

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Spread the panko bread crumbs evenly on a baking sheet.
Step 3: Bake the bread crumbs at 400 degrees for 3 to 4 minutes until they are browned and toasty. Keep a close eye to avoid burning.
Step 4: Add the drained chickpeas to a food processor and pulse until flaky but not completely smooth.
Step 5: Transfer the processed chickpeas to a large bowl.
Step 6: Add the egg, oat flour, salt, pepper, garlic powder, onion powder, paprika, and nutritional yeast to the chickpeas.
Step 7: Use your hands to knead the mixture until combined. The dough should be sticky but should not stick excessively to your hands.
Step 8: Shape the batter into nugget-sized pieces, then dip both sides of each nugget into the toasted bread crumbs.
Step 9: Place the coated nuggets on a baking sheet lined with parchment paper.
Step 10: Sprinkle any remaining toasted bread crumbs over the tops of the nuggets.
Step 11: Bake the nuggets at 400 degrees for 15 to 20 minutes until they are browned and reach the desired texture.
Step 12: Serve warm with your favorite dipping sauce.

Tips & Variations

For extra crispiness, flip the nuggets halfway through baking.
Replace the oat flour with chickpea flour for a gluten-free option.
Add some chopped fresh herbs like parsley or cilantro to the mixture for added flavor.
Try using different spices such as cumin or smoked paprika to customize the taste.

Storage

Store leftover chickpea nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up image showing a golden-brown crispy round nugget with a rough crumbly texture being dipped halfway into a small clear glass bowl filled with thick red ketchup. A woman's hand with visible fingers is holding the nugget gently from the top left corner. In the blurred background, more nuggets are placed on a white plate with a scalloped edge. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chickpea nuggets vegan?

Yes, you can substitute the egg with a flax egg or aquafaba to make the recipe vegan-friendly. Keep in mind the texture may vary slightly.

Can I freeze chickpea nuggets?

Absolutely. Place the cooked nuggets in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. Reheat directly from frozen by baking at 400 degrees Fahrenheit for 15-18 minutes.