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