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Baked Veggie Nuggets

Baked Veggie Nuggets

Golden, crispy veggie nuggets made from chickpeas, carrots and broccoli, coated in breadcrumbs and baked.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas 15 oz, drained
  • 1 cup broccoli florets steamed and chopped
  • 1 carrot finely grated
  • 1/2 cup rolled oats
  • 2 tbsp ground flaxseed
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup whole wheat panko breadcrumbs
  • 1 tbsp olive oil

Method
 

  1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Pulse the chickpeas, broccoli, carrot, oats, flaxseed, garlic powder and salt in a food processor until it holds together.
  3. Shape into small nuggets and press into the breadcrumbs.
  4. Place on the pan, brush with oil and bake 20 to 25 minutes, flipping halfway, until golden.

Notes

Freeze baked nuggets and reheat in the oven for quick lunches.