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Get the Recipe: Vegan Chicken Nuggets (Chickpea Nuggets)

Yield: 12 nuggets
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
These vegan chicken nuggets (chickpea nuggets) are made with chickpeas, tofu and a few other simple ingredients for a snack or appetizer that’s easy to make, perfectly crispy and flavourful. Gluten-free, ready in under 30 minutes.
5 from 1 vote
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Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 tbsp tomato paste
  • 1 tsp garlic
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 tbsp tahini
  • 1/2 cup gluten-free flour
  • 5 oz firm tofu
  • 1/2 cup plant-based milk
  • 1/2 cup gluten-free breadcrumbs
US Customary - Metric

Equipment

  • Conventional oven
  • Blender or food processor
  • Mixing bowl
  • Baking tray

Instructions 

  • Preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.
  • Add the chickpeas, tomato paste, garlic, cumin, turmeric, salt, tahini, and flour to a blender or food processor. Blend it slowly until mostly smooth, but some texture from the chickpeas remains.
  • Transfer to a mixing bowl and add crumbled tofu. Mix together, using your hands if necessary, to make a dense ‘dough’.
  • Shape the dough into equally-sized nugget shapes. Dip each one in the plant based milk, followed by the breadcrumbs, and lay out on the parchment paper.
  • Bake the nuggets in the preheated oven for 15-18 minutes, until crispy and golden. Make sure not to bake for too long, as they may end up being crumbly.
Calories: 53kcal, Carbohydrates: 8g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 128mg, Potassium: 34mg, Fiber: 1g, Sugar: 1g, Vitamin A: 31IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
Author: earthofmaria
Course: Appetizer, Side Dish, Snack
Cuisine: Vegan