Healthy Chickpea Nuggets
Make delicious Healthy Chickpea Nuggets in just 45 minutes! This easy baked recipe uses simple ingredients for a protein-packed vegetarian alternative to chicken nuggets.
Equipment
- oven
- baking sheet
- medium bowl
- fork or potato masher
- spatula
- measuring spoons
- measuring cups
- small plate
- tablespoon measure or cookie scoop
Ingredients
Chickpea Mixture
- 1 15-ounce can chickpeas rinsed and drained
- 1 large egg lightly beaten
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese finely grated
- 1 tablespoon olive oil
- 1 tablespoon plain Greek yogurt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- cooking spray
- 0.25 cup panko breadcrumbs for coating
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly coat the parchment with cooking spray.
- In a medium bowl, use a fork or potato masher to thoroughly mash the rinsed chickpeas until mostly smooth with a few small chunks remaining for texture.
- To the mashed chickpeas, add the beaten egg, 1/2 cup panko breadcrumbs, Parmesan cheese, olive oil, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix with a spatula until the mixture is fully combined and holds together when pressed.
- Place the remaining 1/4 cup of panko breadcrumbs on a small plate. Using a tablespoon measure or a small cookie scoop, portion the chickpea mixture, then use your hands to shape each portion into a nugget or bite-sized patty. Gently press each nugget into the reserved breadcrumbs to coat all sides.
- Arrange the coated nuggets in a single layer on the prepared baking sheet. Bake for 15 minutes, then carefully flip each nugget using a spatula. Bake for another 10-15 minutes, or until the nuggets are golden brown and firm to the touch.
Notes
For crispier nuggets, spray lightly with additional olive oil before baking.