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Gluten-Free Chickpea Veggie Nuggets

A healthy, toddler-approved, hidden-veggie nugget made with chickpeas, shredded carrots, zucchini, and gluten-free oats. Perfect for meal prep and completely dairy-free.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Nugget Base
  • 1 can chickpeas (15 oz) rinsed and drained well
  • 0.5 cup gluten-free rolled oats or oat flour/almond flour
  • 0.5 cup carrots finely shredded
  • 0.5 cup zucchini finely shredded and moisture squeezed out
  • 0.25 cup onion finely diced
  • 2 large eggs
Seasonings
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 spray olive oil spray for baking

Equipment

  • Food Processor
  • Baking sheet
  • Parchment paper
  • Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper lightly sprayed with oil.
  2. If using rolled oats, place them in the food processor first and pulse until they resemble a coarse flour.
  3. Wrap the shredded zucchini in a towel and squeeze vigorously to remove as much liquid as possible.
  4. Add the drained chickpeas, squeezed zucchini, shredded carrots, onion, eggs, and all spices to the food processor with the oats.
  5. Pulse the mixture until combined into a moldable dough. Do not over-blend into a smooth puree; keep some texture.
  6. Scoop tablespoons of the mixture, roll into balls, and flatten into nugget shapes on the prepared baking sheet.
  7. Spray the tops of the nuggets lightly with olive oil spray.
  8. Bake for 15-20 minutes, flipping halfway through, until golden brown and firm to the touch.

Notes

To make vegan, swap the 2 eggs for 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 mins). Store leftovers in the freezer for up to 3 months and reheat in an air fryer or oven for best texture.