Chickpea Nuggets with Green Goddess Dipping Sauce
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Chickpea Nuggets with Green Goddess Dipping Sauce
If you still love a good nugget, but don’t want to eat meat, this recipe for Chickpea Nuggets is your answer! They’re delicious, crispy and satisfying. Chickpeas provide extra protein and the Green Goddess Dipping Sauce is make with Greek Yogurt, so it scores points for health by keeping saturated fats low. Best of all? They’re baked, not fried. Dig in!
Pair Recipe with Chickpea Nuggest with Green Goddess Dipping Sauce with:
Baked Chicken Nuggets with BBQ Dipping Sauce
Similar Colavita Recipes:
Falafel Salad
Falafel Buddha Bowl
Ingredients
Directions
Heat your oven to 375°F and line a baking sheet with parchment paper.
Place the oats in a food processor and process into a fine flour. Transfer to a large bowl.
Drain the chickpeas over a bowl or measuring cup, reserving 1/4 cup of the chickpea liquid.
Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.
Add the chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. Add a little more oat flour at a time to the chickpea mixture if the mixture is loose.
Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the panko and place on the parchment-lined baking sheet.
Bake until crispy, 15 to 20 minutes, flipping the nuggets halfway.
Serve warm with your favorite dipping sauce.
Place all ingredients in a blender and process until smooth.
Transfer to bowl for dipping.
Can be stored in the fridge for up to a week.
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Ingredients
Directions
Heat your oven to 375°F and line a baking sheet with parchment paper.
Place the oats in a food processor and process into a fine flour. Transfer to a large bowl.
Drain the chickpeas over a bowl or measuring cup, reserving 1/4 cup of the chickpea liquid.
Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.
Add the chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. Add a little more oat flour at a time to the chickpea mixture if the mixture is loose.
Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the panko and place on the parchment-lined baking sheet.
Bake until crispy, 15 to 20 minutes, flipping the nuggets halfway.
Serve warm with your favorite dipping sauce.
Place all ingredients in a blender and process until smooth.
Transfer to bowl for dipping.
Can be stored in the fridge for up to a week.