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Kid-Friendly Veggie and Chickpea Nuggets Recipe

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4.3 from 62 reviews

These Kid-Friendly Veggie + Chickpea Nuggets are a delicious and nutritious snack or meal option that cleverly combines chickpeas and grated vegetables into crispy, flavorful nuggets. With simple ingredients and easy preparation, these nuggets make a great addition to lunchboxes or a fun finger food served with your favorite dipping sauce. Packed with protein and veggies, they’re a perfect way to sneak healthy eating into a kid’s diet.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 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 (or ½ teaspoon garlic powder)
  • Black pepper, to taste
  • ¼ teaspoon paprika
  • 2 large eggs
  • 1 teaspoon olive or avocado oil, plus extra for cooking
  • ½ cup oat flour or your favorite breadcrumbs

Instructions

  1. Drain the Vegetables: Place shredded zucchini and carrot in the center of a clean dish towel or large piece of paper towel. Wrap and squeeze firmly a few times to remove excess moisture, which helps the nuggets hold together better during cooking.
  2. Mix the Ingredients: Add the drained zucchini and carrot to a food processor along with the canned chickpeas, minced onion, Italian seasoning, sea salt, garlic (or garlic powder), black pepper, paprika, eggs, olive or avocado oil, and oat flour or breadcrumbs. Pulse a few times just until combined. Avoid overmixing; the mixture should be moist and scoopable with some texture remaining.
  3. Heat the Pan: Warm a large pan over medium-high heat and add a small amount of cooking oil to prevent sticking and promote browning.
  4. Form and Cook Nuggets: Using a heaping tablespoon or small cookie scoop, portion the mixture into the hot pan. Cook each nugget for 3-5 minutes on one side until it develops a golden color, then gently flip using a spatula. Press lightly with the spatula to flatten slightly and cook for another 3-5 minutes until the nuggets are golden and cooked through.
  5. Serve and Store: Enjoy the nuggets warm with your favorite dipping sauce. Let any leftovers cool completely and store them in an airtight container in the refrigerator for up to 4-5 days.

Notes

  • Be sure to squeeze out as much moisture from the grated vegetables as possible for firmer nuggets.
  • If mixture feels too wet, add a little more oat flour or breadcrumbs to improve binding.
  • Use gluten-free breadcrumbs to make this recipe gluten-free.
  • These nuggets can be reheated in a pan or oven to regain crispiness.
  • Substitute eggs with flax eggs for a vegan alternative, but cooking texture may vary.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

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