Description

Say goodbye to bland, mushy vegan nuggets—these Crispy Vegan Chickpea Nuggets are golden, crunchy, and packed with flavor! Made from protein-rich chickpeas and seasoned with savory spices, they’re perfect as a quick lunch, kid-friendly dinner, or appetizer for a crowd. Best of all, they’re ready in under 30 minutes and can be baked, pan-fried, or air-fried.

Ingredients

Scale

2 cans (15 oz each) chickpeas, drained and rinsed
1 cup breadcrumbs (panko recommended; gluten-free if desired)
½ cup nutritional yeast
½ cup all-purpose flour or chickpea flour (for gluten-free)
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried oregano
1 tbsp soy sauce or tamari (gluten-free option)
1 tbsp olive oil
Salt and black pepper, to taste
Optional: ½ tsp chili flakes or 1 tbsp lemon juice
Optional for extra crunch: additional breadcrumbs for coating

Instructions

1. Process the Chickpeas

In a food processor, pulse the chickpeas until mostly broken down but still slightly chunky. Avoid turning them into a smooth paste.

2. Mix the Ingredients

Add flour, nutritional yeast, breadcrumbs, garlic powder, onion powder, smoked paprika, oregano, soy sauce, olive oil, salt, and pepper.
Pulse until the mixture begins to clump. Add optional chili flakes or lemon juice if desired.
Adjust moisture with a splash of water or plant-based milk if too dry.

3. Shape the Nuggets

Form the mixture into nugget shapes (~thumb-sized) using hands or a spoon.
Optional: Roll nuggets in extra breadcrumbs for a crispier crust.

4. Cook the Nuggets

Pan-Fry: Heat a thin layer of oil in a skillet over medium heat. Cook 3–4 minutes per side until golden. Work in batches.
Bake: Preheat oven to 400°F (200°C). Place nuggets on a parchment-lined sheet, brush with oil, and bake 20–25 minutes, flipping halfway.
Air-Fryer: Air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.

Serving Suggestions

Serve with sweet potato fries and a creamy vegan dip.
For a kid-friendly meal, tuck into a pita with lettuce, tomato, and vegan ranch.
Fancy it up with arugula, tahini, and pomegranate seeds for a gourmet twist.

Notes

Buffalo Style: Toss hot nuggets in vegan buffalo sauce and serve with vegan ranch.
Herb & Cheese: Add chopped parsley, dill, and extra nutritional yeast for a fresh, cheesy flavor.
Mediterranean: Mix in sun-dried tomatoes and basil.
Grain-Free: Use almond flour or gluten-free oat flour instead of breadcrumbs.
Spicy: Replace soy sauce with sriracha and add chili flakes.