These baked chickpea nuggets are a budget-friendly meatless meal idea that the whole family can eat. Serve them with your favorite dipping sauce, or add them to a salad.
Shred the zucchini using a food processor or cheese grater. Add grated zucchini to a kitchen towel, wrap and squeeze out excess juice. Set the zucchini aside.
Add the rolled oats to a food processor and blend until oats turn into an oat flour. (You can also skip this step by using oat flour instead)
Add in all the other ingredients: grated zucchini, canned chickpeas, chopped onion, broccoli florets, eggs, cooking oil, Italian seasoning, garlic powder, onion powder, paprika, salt and pepper.
Seal the food processor with the lid and blend until everything turns into a paste.
Scoop the chickpea mixture onto a baking sheet lined with parchment paper. Flatten a bit with a spoon to resemble the shape of nuggets. Bake for 20 minutes, flipping them halfway through. Serve immediately while still warm with your favorite dipping sauce.
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Recipe Notes:
Dipping Sauce Ideas: ketchup, plain yogurt, ranch, marinara sauce, hot sauce, honey mustard, sweet and sour sauce, etc.Storage Instructions:
Chickpea nuggets can be stored in the fridge in an airtight container for up to 1 week.
These can also be frozen. Thaw overnight in the fridge, then reheat wrapped in paper towel in the microwave, or in oven at 350°F for 20 minutes (or until heated through).
You can make your own oat flour using rolled oats easily. It's more cost-effective and only takes 2 minutes - see instructions here.
The nutritional information provided is an estimate and is per serving.
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