Chickpea Nuggets

Soft and chewy on the inside with a deliciously crisp and crunchy outer these Nuggets are the perfect plant based alternative the meaty variety. 
Makes: 2



1 medium sweet potato - grated

1/2 cup LSA (Linseed, sunflower, almond mix - ground)

1 tsp Italian herbs mix

1/2 tsp stock powder

Salt and pepper to taste

1/2 tsp onion powder 

1/2 tsp garlic powder

2 tbs extra virgin olive oil

Chickpea Nuggets - 6.jpg


  1. Arrange a rack in the middle of the oven and heat to 375°F.

  2. Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.

  3. Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.

  4. Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.

  5. Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.

  6. Bake until crispy, 15 to 20 minutes. Serve warm with your favourite dipping sauce.

  7. Enjoy 💞



  • Gluten-free: These nuggets can be made gluten-free by using gluten-free oats and substituting gluten-free breadcrumbs for the panko.

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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