Pulse chickpeas in a food processor until they look like crumbs.
Pour into mixing bowl and add remaining ingredients except gluten and water. Mix until well-combined, then add gluten and water and mix again.
Knead dough a few times and then let rest for a few minutes.
Form the dough into little nugget shapes and place on greased cookie sheet.
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 https://superveggiemom.com/parenting/chickpea-nuggets-and-preschool-meat-day/