Description
These Kid-Friendly Veggie + Chickpea Nuggets are a delicious and nutritious snack or meal option that combines protein-rich chickpeas with grated zucchini and carrot. Lightly seasoned and pan-fried to golden perfection, these nuggets are perfect for picky eaters and serve as a great way to sneak vegetables into your child’s diet.
Ingredients
Scale
Vegetable Mixture
- 15 ounces canned chickpeas (drained and rinsed)
- ½ cup grated zucchini
- ½ cup grated carrot
- ¼ cup minced onion
- 1–2 cloves garlic (or ½ teaspoon garlic powder)
Seasonings
- ½ tablespoon Italian seasoning
- 1 teaspoon sea salt
- Black pepper to taste
- ¼ teaspoon paprika
Binding and Cooking
- 2 large eggs
- 1 teaspoon olive or avocado oil (plus extra for cooking)
- ½ cup oat flour or your favorite breadcrumbs
Instructions
- Drain Vegetables: Place the grated zucchini and carrots in the center of a clean dish towel or large paper towel. Wrap them up and squeeze several times to remove excess moisture to prevent soggy nuggets.
- Combine Ingredients: In a food processor, add the drained zucchini and carrots along with the rinsed chickpeas, minced onion, garlic, Italian seasoning, sea salt, black pepper, paprika, eggs, oil, and oat flour or breadcrumbs. Pulse a few times just until combined, ensuring the mixture remains moist but scoopable without over-processing.
- Heat Pan: Warm a large pan over medium-high heat and add a bit of cooking oil to coat the surface.
- Form and Cook Nuggets: Using a heaping tablespoon or small cookie scoop, drop portions of the mixture into the hot pan. Cook for 3-5 minutes until the bottom forms a golden crust. Flip each nugget carefully and press gently with the spatula to flatten slightly. Cook for an additional 3-5 minutes or until the nuggets are golden brown and cooked through.
- Serve and Store: Enjoy the nuggets warm with your favorite dipping sauce. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Be careful not to over-process the mixture to maintain a good texture.
- Make sure to squeeze out excess moisture from grated vegetables to avoid soggy nuggets.
- You can substitute oat flour with breadcrumbs or gluten-free options if preferred.
- These nuggets can be reheated in a skillet or oven to retain crispiness.
- For a vegan version, substitute eggs with flax eggs or other egg replacers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Keywords: chickpea nuggets, veggie nuggets, kid-friendly snacks, healthy snacks, vegetarian nuggets, zucchini, carrot, easy nuggets
