Dinner

Chickpea Vegetable Nuggets Recipe

Name: Chickpea Vegetable Nuggets Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegetarian
Ingredients: 15 oz chickpeas, cooked and drained; ½ cup grated zucchini; ½ cup grated carrot; ¼ cup minced onion; 2 cloves garlic or ½ tsp garlic powder; ½ tbsp Italian seasoning; 1 tsp sea salt; Black pepper, to taste; ¼ tsp paprika; 2 large eggs; 1 tsp olive or avocado oil + extra for cooking; ½ cup oat flour or your favorite breadcrumbs

ByMaya bella January 7, 2026January 7, 2026

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Introduction

These Chickpea Vegetable Nuggets are a delicious and healthy snack or meal option. Packed with nutritious veggies and protein-rich chickpeas, they offer a crispy exterior with a tender, flavorful inside—perfect for a quick bite or family dinner.

A white round plate holds a pile of small, round fritters with a rough texture, showing bits of orange and green from shredded vegetables and herbs mixed inside. The fritters are golden brown with some darker spots, placed closely together in a semi-circular mound on the left side of the plate. On the right side, a small clear glass bowl filled with thick, dark red-brown dipping sauce sits next to the fritters. The background features a white marbled texture with blurred hints of green and orange shapes, suggesting fresh produce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz cooked and drained chickpeas
½ cup grated zucchini
½ cup grated carrot
¼ cup minced onion
½ tbsp Italian seasoning
1 tsp sea salt
2 cloves garlic, minced (or ½ tsp garlic powder)
Black pepper, to taste
¼ tsp paprika
2 large eggs
1 tsp olive or avocado oil, plus extra for cooking
½ cup oat flour or your favorite breadcrumbs

Instructions

Step 1: Take the grated carrots and zucchini and place them in the center of a clean dish towel or large paper towel.
Step 2: Wrap the vegetables in the towel and squeeze several times to remove excess moisture.
Step 3: In a food processor, combine the drained carrots and zucchini with the chickpeas, onion, Italian seasoning, sea salt, garlic, black pepper, paprika, eggs, oil, and oat flour or breadcrumbs. Pulse a few times until the mixture is blended but still scoopable and slightly wet.
Step 4: Heat a small amount of cooking oil in a large pan over medium heat. Use a heaping tablespoon to portion out the mixture into the pan.
Step 5: Cook the nuggets for 3-5 minutes on one side, then carefully flip them using the back of a spatula. Gently flatten them slightly and cook for another 3-5 minutes, until golden and cooked through.
Step 6: Serve the nuggets warm with your favorite dipping sauce.

Tips & Variations

For extra crispiness, coat the nuggets lightly in additional breadcrumbs before frying.
You can substitute oat flour with chickpea flour or any gluten-free flour of your choice.
Add a pinch of chili flakes to the mixture for a spicy kick.
To make these vegan, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and cook gently to firm up.

Storage

Allow leftovers to cool completely before storing them in an airtight container in the refrigerator. They will keep well for 4-5 days. To reheat, warm them gently in a pan over medium heat to maintain their crispiness or use an air fryer for a few minutes.