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.