Remember that craving for something crispy, savory, and downright satisfying that used to mean a drive-through run? What if you could make something infinitely better right in your own kitchen, and it just so happens to be packed with good-for-you ingredients? These Vegan Chickpea Nuggets are my family’s absolute favorite way to enjoy a meatless protein dinner. They’re a total crowd-pleaser, perfect for a quick weeknight meal or a fun snack prep session. Honestly, they disappear so fast off the baking sheet I have to hide a few for my own lunch the next day.
Top Reasons To Make It
You’re going to love these little golden bites. First, they are a fantastic food swap idea, transforming humble chickpeas into something magical. They’re naturally gluten-free if you use GF breadcrumbs, making them a perfect gf vegan dinner option. They come together with simple pantry staples, ticking the box for easy meat free meals. And perhaps best of all, they are a total kid-approved win. Getting a wholesome, protein-packed meal into my three little taste-testers has never been easier or more delicious.
Ingredients
The full measurements are in the recipe card below, but here’s a look at what you’ll need and why each ingredient matters. Canned chickpeas form the hearty, protein-rich base. A bit of all-purpose flour (or a 1:1 gluten-free blend) helps bind everything together. Nutritional yeast adds a cheesy, savory depth that’s key for flavor. A splash of soy sauce or tamari brings that essential salty, umami kick. Then, we build flavor with garlic powder, onion powder, and a hint of paprika. Panko breadcrumbs create that incredible, crave-worthy crispy exterior. And finally, a little olive oil helps them get perfectly golden.
Instructions
- Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
- In a food processor, combine the drained and rinsed chickpeas, flour, nutritional yeast, soy sauce, and spices. Pulse until the mixture is combined and the chickpeas are broken down, but it should still have some texture—it shouldn’t be a completely smooth paste.
- Using your hands, scoop about a tablespoon of the mixture and form it into a small nugget shape. Repeat until all the mixture is used. This part is fun for little helpers!
- Place your panko breadcrumbs in a shallow bowl. Gently roll each nugget in the breadcrumbs, pressing lightly to make sure they adhere.
- Arrange the coated nuggets on your prepared baking sheet. Drizzle or lightly spray them with olive oil. This is the secret to getting them super crispy in the oven.
- Bake for 15-20 minutes, then carefully flip each nugget and bake for another 10-15 minutes, until they are golden brown and firm to the touch.
- Let them cool for a few minutes before serving. They’re hottest right out of the oven!
Variations & Substitutions
The beauty of this recipe is how adaptable it is. Don’t have panko? Regular breadcrumbs work just fine. For a nutty flavor, try using half panko and half finely ground almonds. Want to change up the seasonings? A teaspoon of dried Italian herbs or a sprinkle of smoked paprika would be delicious. If you’re looking for more ways to use chickpeas in different forms, you could try blending in a handful of spinach for a green boost—just know they’ll be a little softer. For a soy-free option, use coconut aminos instead of soy sauce.
Serving Ideas & Pairings
These nuggets are so versatile. For a fun dinner, serve them like traditional nuggets with a side of baked sweet potato fries and plenty of ketchup or a creamy dairy-free ranch for dipping. They also make a fantastic chickpea appetizer; just spear them with toothpicks next to a bowl of marinara sauce. Crumble them over a big green salad for a protein punch at lunchtime. My personal favorite? Tossing them in a little buffalo sauce and stuffing them into a wrap with crisp lettuce and a cool, creamy dressing. So good.
Storage & Reheating
If you have any leftovers, let them cool completely before storing. They’ll keep in an airtight container in the fridge for up to 4 days. To freeze, place the cooled nuggets in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. No need to thaw! The best way to reheat them and bring back that fantastic crispiness is in a toaster oven or a conventional oven at 375°F for about 10 minutes, or until heated through. You can microwave them, but they will lose their crisp texture.
Tips For Success
Don’t over-process your chickpea mixture. A little texture is what gives these nuggets their satisfying heartiness. Make sure to press the breadcrumbs onto the nuggets firmly so they don’t fall off during baking. Giving them a light spray or drizzle of oil is non-negotiable for maximum crispiness. If the mixture feels a bit too wet to form, you can pop it in the fridge for 15 minutes to firm up. And finally, don’t skip the flip halfway through baking—that’s what gives you an even, golden crunch on all sides.
Frequently Asked Questions
- Can I make these nut-free? Absolutely! This recipe is naturally nut-free as written. Just be sure your breadcrumbs are certified nut-free if that’s a concern.
- Can I air fry these Vegan Chickpea Nuggets? You sure can! They come out fantastic. Arrange them in a single layer in your air fryer basket, spray with oil, and cook at 375°F for about 10-12 minutes, shaking the basket halfway through.
- Are these a good source of protein? Yes! Chickpeas are a great plant-based protein, making this a wonderful easy vegetarian recipes protein option. Each serving provides a solid protein boost to keep you full and satisfied.
- My mixture was a bit sticky. What did I do wrong? It might have been a particularly moist batch of chickpeas. Next time, you can add an extra tablespoon of breadcrumbs or flour to the mixture itself to help it bind and be less sticky to handle.
Crispy Vegan Chickpea Nuggets That’ll Wow The Whole Family
- Total Time: 40 minutes
- Yield: 18 nuggets 1x
- Diet: Vegan
Description
These crispy Vegan Chickpea Nuggets are packed with plant-based protein, full of flavor, and baked to golden perfection. Perfect for lunchboxes, dipping, or easy weeknight dinners!
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp all-purpose flour (or gluten-free blend)
2 tbsp nutritional yeast
1 tbsp soy sauce or tamari
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
½ tsp salt
1 cup panko breadcrumbs
1–2 tbsp olive oil, for drizzling or spraying
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse chickpeas, flour, nutritional yeast, soy sauce, garlic powder, onion powder, paprika, and salt until combined. Keep some texture—don’t overblend.
3. Scoop 1 tablespoon of the mixture and form into nugget shapes. Repeat with all mixture.
4. Add panko breadcrumbs to a shallow bowl. Roll each nugget in breadcrumbs, pressing gently to coat.
5. Place nuggets on the prepared baking sheet and drizzle or lightly spray with olive oil.
6. Bake for 15–20 minutes. Flip each nugget, then bake an additional 10–15 minutes until golden brown.
7. Let cool slightly before serving. Serve with your favorite dipping sauce!
Notes
You can freeze these before or after baking—just reheat in the oven or air fryer.
For extra crispiness, bake on a wire rack set over your sheet pan.
Try seasoning the breadcrumbs too—garlic powder and paprika work well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3–4 nuggets
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
