Description
These nutritious, plant-based chickpea vegetable nuggets are the ultimate crowd-pleasing snack. Packed with protein-rich chickpeas, vibrant carrots, and fresh spinach, they offer a perfect crunch on the outside and a tender, savory center. They are an excellent, fiber-filled option for quick after-school snacks, lunchbox additions, or fun weeknight dinners that even the pickiest eaters will enjoy. Best of all, they are ready in under 40 minutes and are completely vegan and alcohol-free.
Ingredients
2 cups cooked chickpeas, drained and rinsed
1 cup finely grated carrots
1/2 cup finely chopped spinach
1/2 cup breadcrumbs
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the chickpeas in a food processor and pulse until chunky but not pureed, or mash thoroughly using a fork or potato masher in a large bowl.
Combine the chickpeas, grated carrots, chopped spinach, breadcrumbs, nutritional yeast, and seasonings in a bowl and stir until the mixture is cohesive.
Scoop approximately 2 tablespoons of the mixture at a time and form into small, bite-sized nuggets with your hands.
Place the nuggets on the prepared baking sheet.
Brush the tops lightly with olive oil.
Bake for 20 minutes, flipping halfway through, until they are golden brown and crispy.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or air fryer to maintain optimal crispness.
If the mixture feels too wet, add an extra tablespoon of breadcrumbs to ensure they hold their shape during baking.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: Healthy Plant-Based
Nutrition
- Serving Size: 3 nuggets
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg