

These Easy Healthy High-Protein Vegan Nuggets are cheap, delicious and easy to make! It’s the perfect recipe! They are also high protein and high fiber, they will make you feel fuller for longer, without going overboard on calories, so this makes them perfect for people who are watching their calories and weight.

These yummy Easy Healthy High-Protein Vegan Nuggets are:

crispy on the outside

soft and fluffy in the middle

great source of protein, fiber, and iron

perfectly dunkable

oil-free

allergen-free (if you use gluten-free oats)

and delicious!

I love to eat these simply on top of my salad, stuffed inside a warm pitta bread with hummus and salad, you can pretty much use these as a garnish in every dish you like! They are super versatile.

Chickpeas are definitely one of my favorite versatile ingredients. You can turn chickpeas into almost anything. From meatloaf to a frittata, and even cookies! So now it’s time for some kid-approved, delicious, dunkable, chickpea nuggets!

Be prepared for these to disappear quickly. If you’re looking to feed any picky toddlers or children (or even adults), I highly recommend trying this one. Dipping makes everything better, right? Even adults love to dip! So you can sneak some plant-based protein into your pickiest of eaters with these delicious chickpea nuggets.

If you try these, I’d love your feedback, so drop me a comment below! Don’t forget to snap a picture and share it with me on Facebook I always love seeing what my readers come up with. ?

This recipe makes about 16-20 nuggets

Calories per nugget if rolled into 16 balls = 52.

Ingredients:

2 tins of chickpeas drained, rinsed and dried.

sun-dried tomatoes (approx 10 tomatoes) roughly diced

1 medium-sized red onion roughly chopped

3 tablespoons of rolled oats, gluten-free if preferred

1/2 tsp onion powder

1/2 teaspoon garlic powder

1 teaspoon of cumin

1 teaspoon dried basil, or any dried herbs you have got

1/2 teaspoon sea salt

Method:

1. Preheat your oven to 220C and line a large baking tray with parchment paper.

2. Add all the ingredients to your food processor and process until finely chopped and combined, but not pureed. (You want a little bit of chunk.)

3. Form the batter into golf-sized balls using your hands, and flatten into a nugget shape. Place on your baking tray and repeat with the remaining batter. You should make about 20 nuggets in total.

4. Bake for 35 minutes in total, flipping at the 20-minute mark. The nuggets are ready to flip when you are able to do easily, without them getting stuck to the parchment paper. If they’re sticking to the paper, bake a few minutes longer before trying to flip them again.

5. Enjoy with your favorite dipping sauces.

Notes:

If they don’t stick when you try to shape them, simply add 2 tablespoons of gram flour, or just plain flour(or gluten-free, if you want these GF), combine and it should be able to hold together nicely.

That is why it’s important that you dry the chickpeas beforehand.

Baking time and flipping time will vary according to the size of the nuggets you form. Do not force flip your nuggets if they’re not lifting fairly easily from the parchment paper, or they will break. When they are ready to flip, they will lift from the paper easily.

And finally, I hope you enjoy them! 🙂

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