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Kid-Friendly Veggie+ Chickpea Nuggets

Kid-Friendly Veggie + Chickpea Nuggets for Happy Snack Times

These Kid-Friendly Veggie + Chickpea Nuggets are a delicious and wholesome snack option packed with nutritious ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 nuggets
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nuggets
  • 15 ounces Canned Chickpeas Swap with cooked dried chickpeas if preferred.
  • ½ cup Grated Zucchini Try grated carrots or finely shredded spinach as alternatives.
  • ½ cup Grated Carrot Can be replaced with finely chopped bell peppers or sweet potatoes.
  • ¼ cup Minced Onion Shallots can be used as a milder alternative.
  • ½ tablespoon Italian Seasoning Substitute with dried oregano or basil if needed.
  • 1 teaspoon Sea Salt Adjust for dietary preferences.
  • 1-2 cloves Garlic Use garlic powder (½ tsp) if preferred.
  • Black Pepper Add to taste, feel free to omit if sensitive to spice.
  • ¼ teaspoon Paprika Cumin can be a great substitute.
  • 2 large Eggs For a vegan twist, use 3 tablespoons of aquafaba.
  • 1 teaspoon Olive or Avocado Oil Extra for cooking.
  • ½ cup Oat Flour Breadcrumbs can be used, gluten-free options available.
For Serving
  • Dipping Sauce Pair with yogurt, tahini dip, or your favorite dressing.

Equipment

  • Food processor
  • large pan
  • Measuring Cups
  • Measuring Spoons
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Grate zucchini and carrots, then squeeze to remove excess moisture.
  2. Combine the Ingredients: In a food processor, mix the squeezed vegetables with chickpeas and other ingredients, pulsing until just combined.
  3. Heat the Pan: Preheat a large pan over medium-high heat with olive or avocado oil until shimmering.
  4. Shape the Nuggets: Portion the mixture and place gently into the hot pan, keeping them spaced apart.
  5. Cook Until Golden: Fry for about 3-5 minutes on each side until golden brown and crispy.
  6. Serve and Store: Serve warm with dipping sauce; refrigerate leftovers in an airtight container.

Nutrition

Serving: 1nuggetCalories: 120kcalCarbohydrates: 18gProtein: 5gFat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Squeeze out excess moisture from zucchini and carrots for the perfect crispy texture. Avoid over-mixing to keep nuggets light and airy.

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