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Chickpea Vegetable Nuggets

Simple to make and super delicious, enjoy these vegetable nuggets by themselves, rather than meatballs and then dip them into your favourite sauce!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 21 nuggets
Calories: 57kcal
Author: Angela


  • 15 oz chickpeas cooked and drained
  • ½ cup grated zucchini
  • ½ cup grated carrot
  • ¼ cup minced onion
  • ½ tbsp Italian-seasoning
  • 1 tsp sea-salt
  • 2 cloves garlic to taste or sub ½ tsp garlic-powder
  • black-pepper to taste
  • ¼ tsp papprika
  • 2 large eggs
  • 1 tsp olive or avocado + extra for cooking
  • ½ cup oat-flour or your favorite breadcrumbs


  • Take shredded carrots and zucchini. Place it in the midst of a clean dish-towel or large paper-towel.
  • Wrap-up the carrots and zucchini with towel-squeeze a couple of times to help drain out some of the moisture.
  • In your food-processor, combine drained carrots & zucchini and remaining ingredients. Pulse a few times to blend. Mixture ought to be wet but scoop able.
  • Heat cooking oil in a large-pan over medium heat. Use heaping tablespoon, portion out the mix into the pan. Cook nuggets for 3-5minutes and flip, using with the back of your spatula to gently flatten them a little bit. Cook an additional for 3-5minutes or till out the nugget has a slightly golden shade.
  • Serve warm and together with your favorite dipping-sauce. Permit leftovers to cool completely and store in a air-tight container in refrigerator for 4-5days.