Chickpea Nuggets

Kids are tricky to feed, but most of us remember enjoying chicken nuggets smothered in tomato sauce when we were young. They're all over family-friendly restaurant menus and easy to spot in supermarket freezer sections, but aside from the fact they're clearly not vegan, they're usually unhealthy and packed with ingredients you'd probably rather your own kids avoid.

My Chickpea Nuggets are vegan, high in protein and made with minimal ingredients, but more importantly are designed for kids to enjoy (and adults too!). They're easy to make and freeze well, so you can whip up a large batch and defrost them as needed.

*For a gluten-free option, substitute wholemeal plain flour for a gluten free flour of choice.


  • 1 x tin chickpeas, drained
  • 10g nutritional yeast
  • 1 tsp onion flakes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 50g wholemeal plain flour or flour of choice
  • 2 tbs olive oil
  • 20g panko breadcrumbs (make sure they're vegan)
  • Spray oil, as needed


  • Preheat oven to approximately 200 degrees Celsius and set aside a baking tray.
  • Place chickpeas, yeast, onion, Italian seasoning, salt, pepper and flour in a food processor and blend until well combined and crumbly.
  • Add oil and mix until completely incorporated.
  • Shape into nuggets, then toss through breadcrumbs, pressing down to ensure they stick.
  • Spray your baking tray with oil, add nuggets and spray again to lightly cover each nugget, to taste. The more oil, the crispier they'll be.
  • Bake for approximately 20 minutes or to taste.
  • Serve with tomato sauce.

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