Crispy Vegan Chickpea Nuggets
Crispy Chickpea “nuggets” 🍽These are really easy to make and hold together well. Perfect for lunch or dinner! I liked mine plain but of course my kids still had to drown them in ketchup (Grosss🙈). I’d like to give an approx prepare time however….my food processor broke halfway through so I had to blend my mix in tiny batches with my Magic Bullet. Urghh! It worked but I recommend using a processor unless you have lots of time you would like to waste😂
First grind up 3/4 C each shelled sunflower seeds and oats and set aside.
Then in your food processor blend:
•2 C canned chickpeas (which happens to be one large can) saving a few tbsp of the juice•1 C bread crumbs or ground oats (GF if needed)•onion powder•garlic powder•1 tsp soy sauce•process everything until mixture is thoroughly blended then form in to nugget shapes•dip each nugget in plain almond milk and roll in sunflower seed and oat mixture•place on baking sheet and bake @350 for approx 30min•you can eat like this OR once cooled pan fry with a little olive oil for more crispiness.
These Chickpea Nuggets also make for an amazing leftover meal when quartered and mixed with some pasta!
I used Chickpea Pasta shells and a marinara sauce with roasted garden tomatoes and topped it all with fresh basil and nutritional yeast.