Easy to make vegan chicken nuggets recipe made with chickpeas instead of tofu or seitan, creates a replacement for chicken to make vegan nuggets that kids and even adults will love!!Making chicken nuggets vegan doesn’t need to be super difficult.This quick recipe requires no freezing, chilling or marinating to make and produces a tasty chicken-like nugget with a crispy texture that’s perfect for dipping in your favorite sauces or serving up any way you like it!
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The inspiration for these chickpea nuggets came from my Vegan Chickpea Burger Recipe, but I wanted to simplify the process and make a recipe for a smaller sized batch that would work for smaller families or households.
When starting out to make a chicken nugget recipe, I knew I wanted a plant based option that didn’t rely on seitan, tofu or any other vegan meat alternative.And cooked chickpeas work perfectly!
There’s nothing wrong with these other options, but they do take a bit more work and I wanted an option that was easy to make, healthy and could even be made ahead of time.
Using a food processor means these vegan nuggets go together in a flash and the ingredients include mostly pantry staples except for a few hidden veggies the recipe includes to add some color and nutrition.
I think the results are pretty spectacular and this will soon be your go to recipe for a vegan substitute for chicken nuggets!!
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Why You Will Love This Recipe
The best vegan chicken nuggets recipe that won’t take you hours in the kitchen to prepare for meals.
A kid-friendly snack recipe that works both hot or cold which means you can pack these for a kid’s lunch box along with their favorite dipping sauce.
These meatless nuggets are a great recipe to make ahead of time for quick weeknight dinners or lunch.
A healthy vegan chicken nugget that’s baked in the oven yet comes out with a super crispy coating perfect for dipping!
What Goes Into This Recipe
Except for the veggies added to the chicken nuggets, this recipe relies on common pantry ingredients you will likely already have on hand.
Ingredient Notes
Chickpeas:When making vegan chicken nuggets with chickpeas, I prefer to use canned chickpeas.Not only is using chickpeas in a can easier and timesaving, I find the texture of the chickpeas to be softer than when I cook chickpeas at home.The softer texture helps to make the final chickpea mixture stick together better.
You can opt to cook dried chickpeas if that’s your preference, but just make sure they are cooked well and don’t retain any crunchiness.You can also substitute other white beans when making vegan nuggets, but I do find the texture of these beans to be slightly mushier than chickpeas.
Oats:I prefer to use quick rolled oats when making vegan nuggets because they’re partially processed making them easier to mix into the chickpea mixture.
Just be sure if you’re looking to make this recipe gluten free, choose oats that are specifically marked as gluten free.Oats are often processed in the same factories as wheat which means there may be some cross contamination.
Semolina:The semolina adds the perfect amount of crunch to the crispy coating on the outside of the chickpeas.Semolina does contain wheat, so if you want to make a gluten free option, substitute the semolina with cornmeal.
For a chunkier coating, you can also use panko breadcrumbs which are a large sized ultra crispy breadcrumb to coat the nuggets.
Zucchini and carrots:Sneaking in some zucchini and carrots is a way to get kids to eat their veggies, but also I find that they add a little color and some additional moisture to the chickpea nuggets.Other options for adding veggies to vegan nuggets include chopped spinach, grated yellow squash, other grated root vegetables or even winter squashes.
How to Make This Recipe
Making vegan chicken nuggets is easy and only takes a few simple steps. Prep time from start to finish, they should only take about 15 minutes to make.
Step 1: To get started, first grate the zucchini and carrots using a medium to small holed grater.
Step 2: Next, add your can of drained chickpeas to a food processor and pulse until the chickpeas are chopped, but not completely pureed and mushy.
Step 3: Transfer the chickpeas to a medium bowl and add the grated vegetables, oatmeal, cumin, onion powder, garlic powder, salt and pepper to the chickpeas and mix well with a wooden spoon or your hands.
Give the chickpea mixture a taste and adjust the seasoning as desired.
Step 4: Use a tablespoon measure to scoop out the mixture into your hand.
Step 5: Use your hands to flatten and form the mixture into nugget shapes.
Step 6: Place the vegan nuggets on a baking sheet lined with parchment paper or sprayed well with cooking spray close together but not touching.
Step 7 and 8: Place the semolina with a touch of salt and pepper in a shallow plate or bowl. Roll each nugget in the semolina and return them to the baking sheet.
Step 9: Place them in the oven for 15 minutes on each side or until golden brown and crispy.
How to Store Vegan Nuggets
This vegan chicken nugget recipe makes about 20-24 nuggets.This serving might be enough for your family but if you have any leftovers or if you make the nuggets as meal prep to store for a quick dinner solution, here are some tips.
Refrigerator:After allowing the vegan nuggets to cool completely, transfer them to an airtight container and place them in the refrigerator for up to five days.
Freezer:Follow the same instructions above to store in the refrigerator. They will keep in the freezer for up to 3 months.You can remove just the amount of vegan nuggets you need for a quick meal for kids or the whole family.
Reheat:Personally, I prefer to reheat the chickpea nuggets in the oven so they crisp up again and have the same crispy coating when first cooked.When thawed out, they take about 10-12 minutes in the oven to reheat.I do find that they are often better when served the next day because they come out a little crispier.
What to Serve with Vegan Nuggets
You definitely want to serve up your favorite sauces with these baked vegan chicken nuggets.
Pick up a bottle of your favorite BBQ at the store, or choose this Zesty 5-Spice Soy Peach BBQ Sauce or a spicier alternative, Fruity Chipotle BBQ Sauce.
Other popular options for a dipping sauce are a Sweet Mustard Sauce, Buffalo Sauce or even a Creamy Chipotle Yogurt Sauce.
If you’re looking for something a little out of the box choose one of these more creative sauces for vegan chicken nuggets, Creamy Vegan Tahini Sauce or Creamy Avocado Sauce.
For side dishes to serve with vegan nuggets to create an entire meal, here are my favorites:
- Vegan Baked Beans
- Baked French Fries
- Balsamic Miso Sweet Potato Wedges
- Vegetable Confetti Barley Salad
- Southwestern Corn Salad
Serve them up like popcorn chicken as the perfect snack for game day parties! You can even make them bite size and toss them in some buffalo sauce as a vegan chicken wing substitute.
For different recipes to serve with them for your game day events, check out all my favorite vegan and vegetarian snacks in this collection of game day recipes.
I also like to chop or crumble them up on a caesar salad or replace the tofu in this vegetarian Cobb Salad recipe. You can even serve it up inside a wrap for a vegan crispy chicken wrap!
Expert Tips and FAQs
Making this recipe with a food processor makes it easier to prepare plus helps give it the correct texture. If you don’t have one, you can use a blender instead but try not to blend too fine.If you don’t have either, try using a potato masher or food ricer to mash them though it may also require some additional work to get them mashed well enough.
When processing them in the food processor, use small bursts to chop.You want them to keep a bit of texture so the nuggets are mushy.
Use canned chickpeas for the best texture. I’ve made this vegan chicken nugget recipe many times and they simply work better than using cooked dried chickpeas.
Use a small or medium sized grater for the carrots and zucchini so they more easily mix into the chickpea mixture.
To save time when making chicken nuggets vegan, work in batches by forming all the nuggets and then dipping them into the semolina.
Do these vegan chicken nuggets taste like chicken?
Like many vegan food substitutes, vegan chicken nuggets are difficult to make taste just like chicken.
In particular, this recipe uses chickpeas which do not have the same flavor or texture as chicken, but they do taste great and are a healthy option. Serve up these vegan chicken nuggets in many of the same ways as regular chicken nuggets.
Keep in mind that even other vegan nugget options such as tofu nuggets or seitan, made with vital wheat gluten are likely to not taste exactly like chicken though they may offer a closer match in texture. You may also find store bought options that claim to taste like chicken, but these are often filled with tons of preservatives and other additives that help them be that way.
Are vegan chicken nuggets bad for you?
Check the nutritional value of the vegan chicken nuggets you are preparing or buying as they will each be different.This crispy vegan nuggets recipe is made with whole plant based foods and contains no oil so these nuggets are certainly a healthy meal option.
Why are my chickpea nuggets falling apart?
If you have an issue with the chickpea nuggets falling apart or coming out too crumbly, it is likely due to a few issues.Here’s what to troubleshoot:
• Use canned chickpeas or well cooked dried chickpeas as these mash up better.
• Make sure you mix well.As you mix, the oats absorb some of the moisture, making the chickpea mixture stickier.
• Use a food processor or blender to mash the chickpeas instead of doing it by hand.
When I made these changes while developing this recipe, I found that I didn’t have any issues with them falling apart. However, if you go to form them into nuggets and they still fall apart, try chilling the mixture for a bit.If the mixture seems to be overly wet, which may make them more prone to crumbling, you can also add a bit more oatmeal.
Can I pan fry these crispy chicken nuggets made with chickpeas?
I do not recommend frying these nuggets, they soak up too much oil and come out ultra greasy. I found they actually came out crispier in the oven than they did in a frying pan. However, they will likely work in an air fryer as this method of cooking is very similar to the oven.
Other Chickpea Recipes to Explore
- Creamy Vegan Cajun Pasta with Blackened Chickpeas
- Easy Thai Vegan Massaman Curry with Chickpeas
- Easy Savory Pumpkin Dip
- Vegan Lettuce Wraps (No Tofu)
If you try this recipe, why not leave a star rating in the recipe card right below? You can also drop a review in the comment section I always appreciate your feedback. And don’t forget to tag me @cookeatlivelove in your photos on social media so I can see your creations.
📖 Recipe
Baked Vegan Chicken Nuggets Recipe
Lyn Croyle
A crispy vegan substitute for chicken nuggets the kids and whole family will love. The recipe requires only 10 ingredients and 15 minutes of hands on prep time. They bake up crispy in the oven for a healthy alternative to fried vegan nuggets.
5 from 1 vote
Lyn Croyle
Print Recipe Pin Recipe Save
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine American, Vegan, Vegetarian
Servings 4 people
Calories 187 kcal
Equipment
Ingredients
Nuggets
- 1 can chickpeas, drained
- ½ cups oats, rolled
- ⅓ cup carrot, grated
- ⅓ cup zucchini, grated
- ¼ teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breading
- ¼ cup semolina
- Salt & pepper
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Instructions
Preheat the oven to 350° F.
Grate the zucchini and carrots using a grater with small or medium holes.
Place the drained chickpeas in a food processor and pulse until they are well chopped, but not mushy.
Place the chickpeas in a bowl, add the grated vegetables, oatmeal, cumin, onion powder, garlic powder, salt and pepper to the chickpeas. Mix well with a spoon or your hands. Taste and adjust the seasoning as desired.
Use a tablespoon measure to scoop out the mixture. Shape and flatten into a nugget shape. Place them on a baking sheet close together, but not touching.
When all the nuggets are shaped, place the semolina with a touch of salt and pepper in a shallow plate or bowl. Roll each nugget in the semolina.
Lay them on a parchment lined baking sheet or use cooking spray or spray oil on the baking sheet before adding the nuggets.
Bake nuggets in a preheated oven for 15 minutes on each side or until golden brown and crispy.
Notes
Expert Tips for Making Vegan Chicken Nuggets:
Making this recipe with a food processor makes it easier to prepare plus helps give it the correct texture. If you don’t have one, you can use a blender instead but try not to blend too fine.If you don’t have either, try using a potato masher or food ricer to mash them though it may also require some additional work to get them mashed well enough.
When processing them in the food processor, use small bursts to chop.You want them to keep a bit of texture so the nuggets are mushy.
Use canned chickpeas for the best texture. I’ve made this vegan chicken nugget recipe many times and they simply work better than using cooked dried chickpeas.
Use a small or medium sized grater for the carrots and zucchini so they more easily mix into the chickpea mixture.
To save time when making chicken nuggets vegan, work in batches by forming all the nuggets and then dipping them into the semolina.
Nutrition
Calories: 187kcalCarbohydrates: 32gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 615mgPotassium: 298mgFiber: 7gSugar: 1gVitamin A: 1822IUVitamin C: 3mgCalcium: 56mgIron: 3mg
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Keyword: chicken nuggets vegan, chickpea nuggets, vegan chicken nuggets, vegan nuggets
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