Oil-Free Chickpea ‘Chicken’ Nuggets

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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.