Sugar-Free Vegan Chickpea Nuggets
Discover a guilt-free, plant-based twist on a comfort food classic with these Sugar-Free Vegan Chickpea Nuggets! Packed with wholesome ingredients like protein-rich chickpeas, gluten-free rolled oats, and freshly grated carrot, these nuggets offer a satisfying bite that's both nutritious and delicious. Flavored with smoky paprika, garlic, and onion powder, they strike a perfect balance of savory and smoky goodness. The recipe uses a flaxseed "egg" to hold everything together, making it completely vegan and egg-free, while baking ensures a crispy texture without the need for frying. Ideal as a snack, main dish, or lunchbox treat, these nuggets pair wonderfully with your favorite sugar-free dipping sauces or can be tucked into a wrap for a quick, healthy meal. Plus, they’re freezer-friendly, making meal prep a breeze for busy days! Perfect for those seeking a gluten-free, sugar-free, and vegan-friendly alternative, these chickpea nuggets are sure to become a household favorite.
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Ingredients
- 400 g Canned chickpeas (garbanzo beans), drained and rinsed
- 80 g Rolled oats (certified gluten-free, if necessary)
- 1 medium Carrot, finely grated
- 2 tbsp Nutritional yeast
- 2 tbsp Ground flaxseeds
- 5 tbsp Water
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil (for baking sheet or pan, optional)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil for non-stick baking.
Step 2
In a small bowl, mix together the ground flaxseeds and water. Let the mixture sit for 5 minutes to form a flax 'egg'.
Step 3
Add the drained chickpeas to a food processor and pulse a few times until they break down into a chunky consistency. Do not over-process; you want some texture to remain.
Step 4
Add the oats, grated carrot, nutritional yeast, garlic powder, smoked paprika, onion powder, salt, and black pepper to the food processor. Pulse until the mixture starts to come together into a rough dough-like consistency.
Step 5
Pour in the flax 'egg' and pulse again until everything is combined. The mixture should hold together when pressed between your fingers. If it's too wet, add 1-2 tablespoons of oats. If it's too dry, add 1 tablespoon of water at a time.
Step 6
Scoop out about 1 1/2 tablespoons of the mixture at a time and shape it into small nugget shapes using your hands. Place the nuggets onto the prepared baking sheet, leaving space between each one.
Step 7
Bake in the preheated oven for 20-25 minutes, flipping the nuggets halfway through, until they are golden brown and slightly crispy on the outside.
Step 8
Let the nuggets cool for a few minutes before serving. They can be enjoyed with your favorite sugar-free dipping sauces, as a sandwich filling, or as a protein-packed snack.
Step 9
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat in the oven or air fryer for best results.
Nutrition Facts
| Serving size | (652.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242.7 |
| Total Fat 36.2g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1923.0mg | 0% |
| Total Carbohydrate 182.3g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 23.2g | |
| Protein 57.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 301.8mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 2022.9mg | 0% |
Source of Calories