Chickpea Nuggets, aka Gluten-Free Vegan Chicken Nuggets. I don’t think I can overstate these chickpea nuggets.
They. Are. Awesome. AND…they’re just 2 ingredients. Hummus + breadcrumbs (gluten-free for me)=done. Both kids went crazy for them…devouring several each as soon as they were out of the oven.
And Little Goose loved them so much that she kept eating until we ran out of nuggets. We started with 2 dozen!
And it’s an incredibly simple recipe that you can mix just about any pureed veggies into for bonus nutrition.
You can start with either hummus or just mashed cooked chickpeas, add whatever veggie purees you like (or go with just pure chickpeas) and mix in enough bread crumbs to form the chickpeas into nugget-sized balls (about 2 Tablespoons per nugget).
Vegan Chickpea Nuggets
Serves 4
Ingredients
2 cups hummus or pureed chickpeas
1 cup gluten-free breadcrumbs
Method
Mix hummus and breadcrumbs.
Form into half-dollar sized nuggets.
Bake chickpea nuggets at 350 degrees Fahrenheit for 15-20 minutes.
Instant Pot Method
Slosh a couple of tablespoons of olive oil into the bottom of a smaller oven-safe pot or dish to put inside your instant pot.
Pour about 1 cup of water in instant pot, place trivet in pot and place your inner pot on top of the trivet.
Place nuggets in inner pot. Cook on high pressure for 15 minutes. Allow pressure to naturally release.
Serve chickpea nuggets with honey mustard or ranch dip, if desired.
Slow Cooker Method
Slosh a couple of tablespoons of olive oil into the bottom of a 4-quart slow cooker.
Place nuggets in slow cooker. Cook on high for 2 to 5 hours, until browned.
Serve with honey mustard or ranch dip, if desired.
The Results
Yum! The kids and I loved these and Mr. Meaty even liked them. This is a HUGE win for our family and I’m really looking forward to trying it in all kinds of serving styles. I’ve already had chickpea nugget burrito wraps and they were delicious!
They are so easy!
Editor’s note: I later developed a super easy method for the slow cooker and that’s in my new cookbook,
Love it? Pin it please!
Vegan Chickpea Nuggets
You're going to have to try this gluten-free vegan chickpea nuggets recipe for kids! It's delicious and believe it or not - my whole family loves them!
Instructions
- Mix hummus and breadcrumbs.
- Form into half-dollar sized nuggets.
- Bake at 350 degrees Fahrenheit for 15-20 minutes.
Instant Pot Method
Slosh a couple of tablespoons of olive oil into the bottom of a smaller oven-safe pot or dish to put inside your instant pot.
Pour about 1 cup of water in instant pot, place trivet in pot and place your inner pot on top of the trivet.
Place nuggets in inner pot. Cook on high pressure for 15 minutes. Allow pressure to naturally release.
Serve with honey mustard or ranch dip, if desired.
Slow Cooker Method
Slosh a couple of tablespoons of olive oil into the bottom of a 4-quart slow cooker.
Place nuggets in slow cooker. Cook on high for 2 to 5 hours, until browned. Serve with honey mustard or ranch dip, if desired.
