Description
These crispy Chickpea Vegetable nuggets are a quick, healthy, and flavorful recipe made with simple ingredients—perfect for snacks, appetizers, or easy weeknight meals.
Ingredients
Scale
- 15 ounces canned chickpeas, drained and rinsed
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- ½ tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1–2 cloves garlic (or ½ tsp garlic powder)
- Black pepper to taste
- ¼ teaspoon paprika
- 2 large eggs
- 1 teaspoon olive or avocado oil (plus extra for cooking)
- ½ cup oat flour or breadcrumbs
Instructions
- Place grated zucchini and carrots in a clean towel and squeeze out excess moisture.
- Add chickpeas, drained veggies, onion, garlic, seasoning, salt, pepper, paprika, eggs, oil, and oat flour to a food processor.
- Pulse a few times until combined. Do not overmix—the texture should be slightly chunky and scoopable.
- Heat oil in a large pan over medium-high heat.
- Scoop about 1 tablespoon of mixture and place into the pan.
- Cook for 3–5 minutes, then flip and gently flatten.
- Cook another 3–5 minutes until golden brown and crispy.
- Serve warm with your favorite dipping sauce.
Notes
- Squeeze moisture well from veggies to avoid soggy nuggets.
- If mixture feels too wet, add a bit more oat flour.
- Store leftovers in the fridge for up to 5 days.
- Reheat in a pan or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 4–5 nuggets
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 55 mg