These Chickpea Vegetable Nuggets are the ultimate finger food for little ones and adults alike! Packed with nutritious veggies and vegetarian protein, they’re easy to make, irresistibly tasty, and perfect for dunking in your favorite sauces. Whether served on their own, as a meatball substitute, or paired with a side dish, these nuggets are a guaranteed crowd-pleaser.

Table of Contents

Why You’ll Love These Veggie Nuggets

Kid-Friendly: Bite-sized and perfect for tiny hands, these nuggets make mealtime fun for kids and stress-free for parents.
Nutritious and Delicious: Loaded with grated zucchini, carrot, chickpeas, and flavorful seasonings for a healthy, protein-packed treat.
Versatile: Serve as a snack, in lunchboxes, or for dinner with pasta, potatoes, or salad.
Easy to Make: Simple ingredients and quick preparation make these a go-to recipe for busy weeknights.

Ingredients

Cooked chickpeas, drained
Grated zucchini and carrot
Minced onion
Italian seasoning, sea salt, garlic, black pepper, and paprika
Eggs (or try flax eggs for a vegan option—results may vary)
Olive or avocado oil
Oat flour or breadcrumbs

Serving Suggestions

Dunk in ranch, ketchup, or honey mustard.
Pair with roasted potatoes or mashed cauliflower.
Serve with pasta as a meatball alternative.
Enjoy on their own for a wholesome, snackable bite!

Recipe Tips and Adaptations

Mix It Up: Swap zucchini for extra carrot, or jazz up the flavor with more spices.
Make-Ahead: Freeze cooked nuggets for a quick dinner later—just reheat and serve!
Experiment with Bindings: While eggs work best, some readers have had success with flax eggs for a vegan-friendly version.

These Chickpea Veggie Nuggets are a delicious way to add more vegetables to your meals, and they’re sure to become a family favorite. Perfect for busy days, they’re as fun to eat as they are healthy!

Chickpea Veggie Nuggets

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

These Chickpea Vegetable Nuggets are a delicious and nutritious finger food, perfect for little eaters and the whole family! Packed with veggies and plant-based protein, they’re easy to make, super flavorful, and versatile. Enjoy them as a snack, a meatball alternative, or dipped in your favorite sauce!

Ingredients

(Makes about 4 servings)
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 garlic cloves, minced (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 breadcrumbs
Equipment
Food processor
Small cookie scoop
Large skillet or pan

Directions

Prep the Vegetables:
Place the grated zucchini and carrot on a clean dish towel or paper towel. Wrap tightly and squeeze to remove excess moisture.
Blend the Mixture:
In a food processor, combine the drained zucchini, carrots, and all remaining ingredients. Pulse until just combined. The mixture should be wet but still scoopable. Avoid over-processing for the best texture.
Cook the Nuggets:
Heat a drizzle of cooking oil in a large skillet over medium-high heat.
Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Gently flatten each portion with the back of a spatula.
Cook for 3–5 minutes on each side until golden brown and firm.
Serve and Store:
Serve warm with your favorite dipping sauce.
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4–5 days.