Makes 12 nuggets

Cutting down on meat consumption can mean missing out on eating certain blended and oddly shaped meat products. But never fear! These Chick Nuggets have a satisfying crunch outside and are deliciously flavorful inside. Plus, once you’ve covered them in ketchup, your little ones might just be converts.


  • 40g (1⁄2 cup) panko or breadcrumbs Chick Nuggets 1
  • 50g (1⁄2 cup) rolled oats
  • 120g (1½ cups) cooked or canned chickpeas (reserve the aquafaba)1 tsp salt
  • 1⁄2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp nutritional yeast
  • 60ml (¼ cup) aquafaba


  1. Heat oven to 190°C (Gas Mark 5, 375°F).
  2. Place the panko or breadcrumbs on a rimmed baking sheet and bake until golden brown, about 5 minutes.
  3. Place the oats in a food processor or blender and process to a fine flour.
  4. Add the chickpeas to the food processor, along with salt, garlic, onion powder, and nutritional yeast. Pulse until crumbly. Add aquafaba and continue to mix until contents form a ball.
  5. Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko or breadcrumbs and place on a parchment-lined baking sheet.
  6. Bake 15 to 20 minutes, or until crispy. Serve warm with your favorite dipping sauce.

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