Low Fat Vegan Chickpea Nuggets

Satisfy your cravings for crispy, comforting bites with these Low Fat Vegan Chickpea Nuggets—a protein-packed, wholesome twist on traditional chicken nuggets! Made with simple pantry staples like chickpeas, rolled oats, and nutritional yeast, these nuggets are seasoned to perfection with garlic, onion powder, paprika, and Dijon mustard, delivering bold, savory flavors in every bite. Thanks to their oven-baked preparation, they’re low in fat and entirely oil-free, making them a guilt-free snack or meal option. Coated in crunchy panko breadcrumbs and paired with your favorite vegan dipping sauce, these golden nuggets are perfect for kids, busy weeknights, or casual gatherings. Plus, they’re easy to make gluten-free, ensuring everyone can enjoy these hearty, plant-based bites! Perfect for vegans and health-conscious foodies alike, this recipe is ready in just 35 minutes and yields a satisfying crowd-pleaser that’s both nutritious and delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 425 grams Canned chickpeas (drained and rinsed)
• 60 grams Rolled oats (gluten-free if needed)
• 2 tablespoons Nutritional yeast
• 1 tablespoon Dijon mustard
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 60 milliliters Unsweetened plant-based milk
• 60 grams Panko breadcrumbs (gluten-free if needed)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Add the drained and rinsed chickpeas, rolled oats, nutritional yeast, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper to a food processor.

Step 3

Pulse the mixture until it starts to come together and forms a sticky, slightly coarse dough. Scrape down the sides as needed to ensure even blending.

Step 4

Using clean hands, scoop out about 1 to 1.5 tablespoons of the mixture at a time and shape it into small nugget-sized pieces. Repeat until all the dough is used.

Step 5

Pour the plant-based milk into a shallow bowl. In another shallow bowl, spread out the panko breadcrumbs.

Step 6

Dip each nugget into the plant-based milk, allowing any excess to drip off, then coat it evenly in the breadcrumbs. Place the breaded nugget on the prepared baking sheet. Repeat with the remaining nuggets.

Step 7

Bake the nuggets in the preheated oven for 20 minutes, flipping them halfway through for even browning.

Step 8

Remove the nuggets from the oven once they are golden and firm to the touch. Allow them to cool slightly before serving.

Step 9

Serve warm with your favorite vegan dipping sauce, such as ketchup, BBQ sauce, or a vegan ranch dip.

Nutrition Facts

Serving size	(642.7g)

Amount per serving	% Daily Value*
Calories	1116.1

Total Fat 20.8g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2844.7mg	0%
Total Carbohydrate 188.7g	0%
Dietary Fiber 36.8g	0%
Total Sugars 18.6g
Protein 47.6g	0%

Vitamin D 25.4IU	0%
Calcium 350.2mg	0%
Iron 11.2mg	0%
Potassium 1880.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.5%

Protein: 16.8%

Carbs: 66.7%