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Kid-Friendly Veggie+ Chickpea Nuggets Recipe

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3.9 from 7 reviews

These Kid-Friendly Veggie + Chickpea Nuggets are a delicious and healthy twist on traditional nuggets, packed with shredded zucchini, carrots, and protein-rich chickpeas. Perfectly seasoned and pan-fried to golden perfection, they make a great snack or meal for kids and adults alike.

  • Total Time: 30 minutes
  • Yield: 5 servings (approximately 15-20 nuggets)

Ingredients

Veggie & Chickpea Mixture

  • 15 ounces canned chickpeas (drained and rinsed)
  • ½ cup grated zucchini
  • ½ cup grated carrot
  • ¼ cup minced onion
  • ½ tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1-2 cloves garlic (to taste or substitute with ½ teaspoon garlic powder)
  • Black pepper to taste
  • ¼ teaspoon paprika
  • 2 large eggs
  • 1 teaspoon olive or avocado oil (+ extra for cooking)
  • ½ cup oat flour or your favorite breadcrumbs

Instructions

  1. Drain and Prepare Vegetables: Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up tightly and squeeze several times to remove excess moisture. This helps the nuggets hold together better during cooking.
  2. Combine Ingredients: In a food processor, add the drained zucchini and carrots along with the chickpeas, minced onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, olive or avocado oil, and oat flour or breadcrumbs. Pulse a few times until just combined, ensuring the mixture is wet but still scoopable. Avoid over-mixing for ideal texture.
  3. Heat Pan: Heat a small amount of cooking oil in a large pan over medium-high heat to prepare for frying the nuggets.
  4. Form and Cook Nuggets: Using a heaping tablespoon or small cookie scoop, portion the mixture into the hot pan. Cook the nuggets for 3-5 minutes on one side, then flip them carefully using a spatula. Gently flatten the nuggets a bit to help them cook evenly. Continue cooking for an additional 3-5 minutes until the exterior is golden and slightly crispy.
  5. Serve and Store: Enjoy the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days.

Notes

  • You can substitute oat flour with any preferred gluten-free breadcrumbs or regular breadcrumbs.
  • Adjust garlic amount based on flavor preference or replace fresh garlic with garlic powder.
  • For a vegan option, replace eggs with a flax or chia egg, though texture may vary slightly.
  • Serve with a variety of dipping sauces such as ketchup, ranch, or hummus for added flavor.
  • Make sure to squeeze out as much liquid as possible from the zucchini and carrots to prevent soggy nuggets.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/kid-friendly-veggie-chickpea-nuggets-recipe/