Chickpea Nuggets

Servings: Makes: 20 (approx)

Nutritional Information:

Per nugget (44g)

Calories 83, Fat 1.7g, Saturates 0.6g, Carbohydrate 14.5g, Sugars 1.3g, Fibre 2g, Protein 3.5g, Salt 0.49g




Preheat the oven to 200°C/400°F/Gas 6. In a bowl, mash the drained chickpeas with a potato masher until all are fully smashed.


To the chickpeas, add the blitzed oats, courgette and carrot, then stir to combine.


Next, add the milled linseeds, chickpea flour, nutritional yeast, salt, onion powder, garlic powder and cheese. Stir together with a wooden spoon or mash together with your hands. Add a little of the water, if needed, to make the mixture pliable.


To make your nuggets, roll the mixture into golf-ball-size balls then squash gently to form a roundish nugget shape.


Next, pour the breadcrumbs into a shallow dish and one-by-one dip the nuggets in; ensuring each nugget is fully coated. Place on a baking tray and cook for 25-30 minutes in the oven, until browned.


Serve with a side of vegetables and our hidden veg tomato sauce (recipe on page 69).


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