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Made with simple ingredients, these super crispy baked chickpea nuggets are packed with protein and fiber. Instead of eggs we’re using aqaufaba from the chickpeas, and instead of chicken we’re using a blend of chickpeas and tofu!
These make a great kid-friendly vegan meal when served with Avocado Fries.
save this recipe!Really good chicken nuggets are one of the things I miss since becoming a vegetarian. They’re convenient and have some protein, making them great for busy days when you’ve got them ready to go in the freezer.
But it turns out, with some food science magic and lots of testing, you can have vegetarian chickpea nuggets that are just as good!
this childhood classic got an upgrade
- Minimal Ingredients: You just need 4 main ingredients plus spices to make these nuggets.
- Hands Off: Once they are in the oven, you’re hands are off! We love a good sheet tray meal, and these use similar principles.
Key ingredients
Canned chickpeas are ideal for this recipe because they add texture, fiber, and protein, and we can use the aquafaba (the liquid in the can) as an egg substitute for the breading. Jump to the recipe card for the quantities.
- Chickpeas: We need to use canned chickpeas because the liquid will help the breading stick.
- Tofu: Grab super firm or extra firm tofu. If you’re using extra firm, plan to press it for 15 minutes or so.
- Nutritional Yeast: This vegan powerhouse adds an umami flavor that meat would otherwise add. You can find it next to seeds like chia seeds and flaxseeds or in the baking aisle.
- Italian Seasoned Breadcrumbs: I like to use this kind because it adds lots of flavor without using more ingredients. You can always use plain bread crumbs and play around with the spices to make up for no Italian seasoning.
strain over a bowl
To make sure you get all that liquid from the chickpeas, place the strainer over a large mixing bowl!
How to make chickpea nuggets
The hardest part of this whole recipe is shaping the nuggets, but I’ve developed a trick to make even this super easy! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Blend the everything until a paste is formed.
- Scoop and bread the mixture by dipping it in the breadcrumbs, then the aquafaba, then the bread crumbs again.
- Shape and bake until golden and crispy.
- Enjoy these crispy baked nuggets with your favorite dipping sauce!
shape carefully
Chickpea nuggets can get pretty sticky and messy while trying to shape them. To avoid this issue, I had the best luck with breading them while in a ball, then using 2 forks to shape them once on the sheet tray gently. This limits the amount of handling!
I tested these every way: The oven wins
I tested these nuggets both in the air fryer and pan frying them (in addition to the oven). But, both pan frying and the air fryer cooked too quickly, resulting in burning the outside but leaving the inside undercooked. For this reason, I recommend you bake instead of fry for the best texture.
I dip, you dip, We dip
Whether you’re making these or vegan nuggets with tofu, you need a sauce to pair them with. Here are some of my favorites!
- Romesco Sauce: Like ketchup but elevated and better.
- Chipotle Bitchin’ Sauce Copycat: For some heat, dip the nuggets in this vegan sauce!
- Vegan Ranch Dressing: Keep it all vegan by serving these with ranch.
Oven-Baked Chickpea Nuggets (Crispy!)
Ingredients
- 1 15-oz can chickpeas, 425 g can
- 8 oz super firm or extra firm tofu, half of a 16-oz block, if using extra firm press tofu before using*
- ¼ cup nutritional yeast
- 1 tsp each smoked paprika, garlic powder, onion powder
- ¼ tsp salt
- 1 cup Italian seasoned breadcrumbs
- 2 Tbsp oil, 30 mL
Instructions
- Preheat oven to 400°F (204°C).
- Blend: Drain 1 15-oz can chickpeas over a bowl to collect the juice (save that for later). Use a paper towel to pat dry the chickpeas, then add them to a blender or food processor with 8 oz super firm or extra firm tofu, ¼ cup nutritional yeast, 1 tsp each smoked paprika, garlic powder, onion powder, and ¼ tsp salt.Blend into a smooth puree, scraping down the sides as needed.
- Bread: Arrange 1 cup Italian seasoned breadcrumbs in a bowl and reserved chickpea juice (aquafaba) in another bowl. Use a spoon to scoop nugget-sized portions of the chickpea dough out of the blender. Working one at a time, coat the nugget in breadcrumbs, dip it in the aquafaba, then coat it once more in breadcrumbs.
- Bake: Arrange nuggets on a parchment-lined baking sheet. Brush the nuggets with 2 Tbsp oil, then bake for about 30 minutes, or until browned and crispy.
- Serve warm with your favorite nugget sauce!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!P.S. Love nuggets? Try my almond-coated tofu nuggets!
you have to put tofu in the chickpea nuggets
Is one serving really over 600kcal? About how many nuggets is that – it seems alot and you’ve not even dipped them in anything yet!
Oops! It looks like those calculations were not correct. I’ve just revised the nutrition information. Thank you so much for bringing this to my attention, Laura!
This recipe is AWESOME! I love the combination of the soft filling with the crispy coating. The ingredients are so affordable as long if you buy the nutritional yeast in bulk 😉. Sometimes I use egg/milk in the breading if I have extra that I need to use. It’s s bit of a PROCESS to make these nuggets but totally worth it. If I can make space in my freezer, I would love to try prepping a big batch!
Nothing better than hearing this, thank you!
Sounds and looks delicious. Could this be made with another type of tofu other than soy?
I haven’t tested this one with a different type of tofu, but yes, I believe it would work!
This looks delicious and easy! My favorite types of recipes. I try to avoid oil. Do you think this recipe will work without oil? Maybe brush with more aquafaba instead of oil? What do you think?
I think they wouldn’t get quite as brown and crispy, but they would still be delicious. Enjoy!