For a quick snack, these chickpea nuggets are perfect! You can even enjoy them as a dinner, and dip them in your favorite dressing or even guacamole. These little nuggets are crispy and come together without much effort.

Chickpea Nuggets [Vegan, Oil Free, Soy Free]





Cooking Time




  • 1 can garbanzo beans (15 ounces)
  • 1/2 cup panko breadcrumbs
  • 1/2 cup oats
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon salt


  1. Preheat the oven to 375°F. Place the breadcrumbs on a parchment paper-lined baking sheet and bake for about 5 minutes or until golden brown. Transfer to a bowl.
  2. While the bread crumbs are cooling down, process the oats in a food processor until they look like fine flour.
  3. Transfer to a bowl and set aside.
  4. Drain the chickpeas but save the liquid.  Add the drained chickpeas to the food processor. Add all the seasoning and process until the chickpeas look crumbly.
  5. Add 1/4 cup of chickpeas to a small mixing bowl. Whisk until it looks foamy. Add the foamy chickpea liquid and the oat flour to the food processor. Pulse until the mixture forms a ball.
  6. Divide the mixture into small portions. Form them into nuggets. Coat in the breadcrumb mixture and place on the parchment paper-lined baking sheet.
  7. Bake until crispy for 20-35 minutes.
  8. Broil for 2 minutes at the end if needed.

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Nutritional Information

Per Serving: Calories: 249 | Carbs: 42 g | Fat: 4 g | Protein: 11 g | Sodium: 467 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.