Chickpea Nuggets
Recipe type: Snack
Cuisine: American
Serves: 18 Nuggets
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tsp poultry seasoning mix
  • 2 tbsp + 1 tsp no-sodium veggie broth powder or no-chicken broth powder (OR, if you use dried chickpeas you've cooked without salt, you can use this homemade veggie broth powder)*
  • 1 tsp Dijon mustard
  • 1 tbsp vegan mayo
  • 1 tsp low-sodium soy sauce (or tamari)
  • ⅓ cup vital wheat gluten
  • 3 tbsp water
  1. Preheat oven to 350 degrees.
  2. Pulse chickpeas in a food processor until they look like crumbs.
  3. Pour into mixing bowl and add remaining ingredients except gluten and water. Mix until well-combined, then add gluten and water and mix again.
  4. Knead dough a few times and then let rest for a few minutes.
  5. Form the dough into little nugget shapes and place on greased cookie sheet.
  6. Bake for 10 minutes, flip, then bake for another 10 minutes. Flip, then bake 5 minutes, and if needed, flip again and bake 5 more minutes. Basically, just bake them until they are firm and golden brown.*Note: If you use canned beans and a broth powder containing salt together in this recipe, it will be very salty (I know; I tried that first). Definitely stick to either using canned beans and a no-sodium broth powder or pressure-cooked dried beans with a broth powder containing salt.
Recipe by Super Veggie Mom at

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