These Vegan Chickpea Nuggets are the perfect healthy meat free alternative to a chicken nugget. They are full of flavour and go great for dinner with homemade potato wedges, or in a salad wrap.
Why not check out our dips and try dipping the nuggets in one.
This recipe makes about 22-24 nuggets, enough for the whole family!
Chickpeas are a great source of protein and fibre, as well as containing lots of other healthy elements. This is a great way of getting some extra goodness into your meal.
I mashed the chickpeas and mixed the rest of the ingredients in. If you have a food processor you can use that to mix all the ingredients together. By using your food processor you will get a much smoother mix. Be sure not to over mix them though or it won't hold its shape very well in the oven.
You can use other herbs mixed with the breadcrumbs if there are flavours you prefer. Or don’t use any herbs if you aren’t a big fan of herbs.
The mix does not expand at all in the oven so you can fit quite a few in the oven at the same time. You can make the mix in advance if it is easier, but make sure you keep refrigerated until you use them. They will keep for 2 days like this.
Once cooked you can keep the nuggets in the fridge for another 2 days if you don't eat them all in one go. They make great leftovers to have for a snack or in your lunch the next day.
Nutritional Information Per Nugget:
Calories: 53.45
Fat: 1.13g
Carbohydrates: 8.97g
Fiber: 1.75g
Protein: 2.05g
Calcium: 14.75mg
Iron: 0.708mg
I hope you love these as much as we do!
If you have any questions please send us a message. You can message on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasvegarecipes on instagram and facebook. We can't wait to see what you make!
Katie
Chickpea Nuggets - Makes 22-24 Nuggets
Ingredients
½ Cup Bread Crumbs
2 tsp Italian Seasoning
2 Tins Chickpeas
1 ½ Cup Boiled Rice
1 Small Red Onion, Diced
3 Garlic Cloves, Diced
1 tsp Ground Ginger
1 tsp Turmeric
¼ Cup Flax Seed
Method
Preheat the oven to 200c.
Line a baking tray.
Mash the chickpeas in a bowl. Heat the chickpeas in the microwave for 10-20 to make them softer and easier to mash.
Mix in the boiled rice, onion, garlic, ginger, turmeric and flax seed.
Mix together the breadcrumbs and italian seasoning and pour onto a plate.
Mold about 2 tbsp of the chickpea mixture into an oblong nugget shape.
Roll the nugget in the breadcrumbs and place on a baking tray.
Bake for 20 minutes and then flip and bake for another 20 minutes.
Serve
Enjoy!
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