Description
These Cheekpea Veggie Nuggets are a wholesome, kid-friendly meal perfect for busy weeknights. Combining protein-rich chickpeas with vibrant, finely diced carrots and bell peppers, these nuggets offer a crispy, golden texture that is both nutritious and delicious. Whether you are meal prepping, packing lunchboxes, or looking for a high-protein snack, these nuggets are sure to please even the most veggie-reluctant eaters. Easy to make and fun to eat, they are the ultimate healthy comfort food.
Ingredients
2 cups cooked chickpeas, drained and rinsed
1 cup finely grated carrots
1/2 cup finely chopped bell peppers
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
Instructions
Mash the chickpeas in a large mixing bowl using a potato masher or fork until mostly smashed with some texture remaining.
Add the grated carrots, bell peppers, breadcrumbs, parmesan, egg, garlic powder, and paprika to the bowl and stir until combined.
Scoop 2 tablespoons of the mixture at a time and form into nugget-shaped patties.
Heat olive oil in a non-stick skillet over medium heat.
Cook the nuggets for 4-5 minutes per side until deep golden brown and crispy.
Remove from the pan and drain on a paper-towel-lined plate before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven to restore crispiness. For a vegan option, substitute the egg with a flax egg.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 45mg