Description
These Chickpea Vegetable Nuggets are a delicious and nutritious alternative to traditional chicken nuggets. Packed with protein and fiber, these nuggets are crispy on the outside and tender on the inside. They are perfect for a quick and easy weeknight dinner or for meal prepping ahead of time.
Ingredients
Units
Scale
For the Chickpea Vegetable Nuggets:
- 15 ounces canned chickpeas, drained and rinsed
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/4 cup minced onion
- 1/2 Tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1–2 cloves garlic, to taste, or sub 1/2 tsp garlic powder
- Black pepper, to taste
- 1/4 teaspoon paprika
- 2 large eggs
- 1 teaspoon olive or avocado oil, plus extra for cooking
- 1/2 cup oat flour or your favorite breadcrumbs
Instructions
- Prepare Vegetables: Place shredded zucchini and carrots in a clean dish towel or large piece of paper towel. Squeeze to drain excess moisture.
- Blend Ingredients: In a food processor, combine drained vegetables and remaining ingredients. Pulse to combine, ensuring not to overmix.
- Cook Nuggets: Heat oil in a pan over medium-high heat. Spoon mixture into the pan, flatten slightly, and cook until golden on both sides.
- Serve: Enjoy warm with your favorite dipping sauce. Store leftovers in the fridge.
Notes
- You can customize the seasoning to suit your taste preferences.
- These nuggets can be frozen after cooking and reheated in the oven for a quick snack.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 74mg
