Savory Vegan Chickpea Nuggets | Vegetarian Recipe

One day at the store, I grabbed a giant bag of panko and a few extra cans of chickpeas, thinking, “We’ll totally use these.” Then life happened, other recipes took over, and that bag of breadcrumbs just sat there in the pantry, staring at me every time I opened the door. I knew I wanted something fun and comforting for dinner, something nugget-y, but still plant-based and made with simple ingredients I already had.

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We’re big fans of chickpea recipes around here, so I finally decided to turn those humble cans into savory little chickpea nuggets. They turned out insanely good! The crunchy coating, the soft, flavorful centers, the garlic and herbs, the toasty crumbs, all of it. Dip them in your favorite sauce (BBQ, ketchup, ranch, you name it) and they’re dangerously easy to love. Honestly, I’m not in a hurry to go back to store-bought nuggets any time soon.

Why You’ll Love This Recipe

These chickpea nuggets bring the same fun vibe you get from classic nuggets but with plant based ingredients only.

Crunchy outside: Each nugget cooks up with a crisp breaded shell that holds a soft, flavorful center.

Simple pantry ingredients: Everything comes together with items you probably already have ready to go.

High protein: Chickpeas, nutritional yeast, and oats team up to make a hearty, filling bite.

Kid friendly: The small nugget size makes them easy to dip, snack on, and enjoy.

Great for meal prep: You can shape them ahead, freeze them, and cook whenever you want.

So many flavors: You can season them mild or bold, and they’ll still come out tasty.

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Ingredients

Produce

• 1 can Chickpeas, drained and rinsed
• 3 cloves Garlic, minced
• 1 small Onion, minced

Condiments

• 2 tbsp Dijon mustard
• 2 tbsp Soy sauce or tamari
• 1 tbsp Maple syrup

Grains & Binders

• 1 cup Oats
• 1 cup Breadcrumbs
• 2 tbsp Nutritional yeast
• 2 tbsp Cornstarch or flour

Seasonings

• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• Salt and pepper to taste

Liquids

• 2 tbsp Olive oil
• 3 tbsp Water (as needed for texture)

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Step-by-Step Instructions

1. Blend the Base

Start by adding chickpeas, garlic, onion, mustard, soy sauce, and maple syrup to a food processor. Pulse several times until the mixture turns soft but still has a few tiny chickpea bits for texture. Scrape the bowl as needed and keep blending until everything sticks together easily. If the mixture feels too dry, add a splash of water until it holds when pressed.

2. Add the Dry Mix

Pour the blended mixture into a bowl. Stir in oats, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything well until it forms a dough you can shape with your hands. Let the mixture rest for a few minutes so the oats soften and absorb the moisture, making the dough easier to roll.

3. Shape the Nuggets

Scoop small portions of dough and roll them into oval or nugget shapes with your hands. Place them on a plate or tray. If the dough sticks to your fingers, lightly oil your hands. This step makes the nuggets smooth and helps them cook evenly.

4. Coat and Prepare for Cooking

Pour breadcrumbs into a shallow bowl and toss each nugget gently until the outside gets fully coated. The crumbs help build that crisp bite you want. Set the coated nuggets aside while you heat your pan or air fryer.

5. Cook Until Crispy

Heat a skillet with a light splash of oil over medium heat. Add the nuggets in a single layer and cook until golden on each side, flipping gently as they brown. You can also air fry them at 400°F for about 10 to 12 minutes, shaking the basket halfway for even color.

6. Serve Fresh and Warm

Once cooked, place the nuggets on a plate and serve with dipping sauces like ketchup, mustard, vegan ranch, or sweet chili. The warm, crisp texture pairs beautifully with bold dips or simple flavors.

Tips & Variations

• Crispier crust: For extra crunch, mix panko crumbs with a spoon of nutritional yeast.
• Spicy version: Add chili flakes or hot sauce to the batter for a mild heat.
• Gluten free option: Use gluten free oats and gluten free breadcrumbs.
• Baking method: If you prefer baking, place nuggets on a lined sheet and bake at 425°F until crisp, turning once in the middle.
• Make ahead: Shape the nuggets and freeze them on a tray. Store in a bag and cook directly from frozen when needed.

Serving Suggestions

Savory Vegan Chickpea Nuggets fit into quick lunches, casual dinners, and even snack boards. Serve them with fries, roasted veggies, rice bowls, or fresh salads. They also work great tucked into wraps with lettuce, tomatoes, and a spoon of vegan mayo.

When friends come over, I like setting up a dipping tray with barbecue sauce, creamy tahini dressing, and chili garlic sauce so everyone can mix and match flavors.

Frequently Asked Questions

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just rinse and drain them well to remove extra moisture.

Can I bake instead of pan frying?

Absolutely. Bake at 425°F until golden, turning halfway for even browning.

How do I make them gluten free?

Use gluten free oats and gluten free breadcrumbs, and the nuggets will turn out the same.

Do they freeze well?

Yes, these nuggets freeze beautifully. Freeze after shaping and cook whenever you want.

Can I make them oil free?

You can air fry them with almost no oil. The outside will still crisp nicely.

How long do leftovers last?

Store cooked nuggets in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer until warm.

Final Thoughts

Savory Vegan Chickpea Nuggets bring comfort, flavor, and fun to any meal. They carry a hearty, warm taste from the chickpeas and spices, and the crispy coating gives each bite a satisfying crunch. You can serve them simple with dipping sauce or pair them with something bright and fresh, and they always taste great.

I enjoy how flexible this recipe feels because you can season the nuggets many ways and they still cook into a soft, tasty center wrapped in a golden crust.