Oil-Free Chickpea ‘Chicken’ Nuggets

This is one of our go-to kid-pleasing meals, as well as one of our “snacks for dinner” foods we pull out for Superbowl Sunday or New Year’s Eve. There are a bunch of similar “chicken” nugget recipes out there, but we like this one the best because of its texture and corn flake crumb coating. And they’re oil-free!

We love these nuggets because they’re crispy, delicious, and go great with your favorite dipping sauces like barbecue, honey mustard, honey, or even ketchup (why do kids put ketchup on EVERYTHING??).

Anyway, I hope you enjoy these as well. This is based on a recipe I found at Happy Herbivore.

vegan chicken nuggets

Oil-Free Chickpea ‘Chicken’ Nuggets

Print Pin Review
Total Time: 45 minutes
Servings: 4

What you’ll need

  • ½ cup plain unsweetened non-dairy milk
  • ½ tsp lemon juice
  • 15 oz chickpeas, drained and rinsed
  • ½ cup texturred vegetable protein (TVP), dry
  • 1 ½ tbsp Dijon mustard
  • 1 ½ tbsp agave
  • 1 tsp low-sodium soy sauce
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ cup vital wheat gluten
  • 2 cups corn flake crumbs
  • ½ tsp poultry seasoning
  • your favorite dipping sauces

How you’ll do it

  • Preheat oven to 350°.
  • Line a cookie sheet with parchment paper or baking mat and set aside.
  • In a small bowl, whisk non-dairy milk and lemon juice together until foamy with bubbles. Set aside.
  • In a food processor, pulse chickpeas 10-15 times until chopped up but not mashed, and transfer processed chickpeas to a large bowl.
  • Add in dry TVP, vital wheat gluten, agave, soy sauce, mustard, garlic, thyme, and poultry seasoning.
  • Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly.
  • Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into a ball and set aside.
  • Re-whisk non-dairy milk and then pour mixture into a shallow bowl. Pour corn flake crumbs into another shallow bowl.
  • Break off bouncy ball-sized portions of the chickpea mixture and flatten in the palm of your hand, even shaping it into one of those unnatural McD’s nugget shapes if you want!
  • Dip nugget into the non-dairy milk mixture so that it’s coated on both sides, then press into flakes on each side, making sure it’s completely coated. Place nugget on a cookie sheet and repeat with all nuggets.
  • Bake nuggets for about 10-15 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

Tell Kev what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: