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In recent years, the culinary world has witnessed a significant shift towards plant-based recipes. As more people become conscious of their health and the environmental impacts of their food choices, the demand for delicious, nutritious, and sustainable meals has skyrocketed. Among the many innovative dishes emerging from this trend, Crunchy Zucchini Chickpea Nuggets stand out as a delightful option for those seeking both taste and nutrition. These nuggets serve as a healthy snack or a satisfying meal accompaniment, offering a unique combination of flavors and textures that appeal to a wide range of palates.

Zucchini Chickpea Nuggets

Discover a delicious plant-based snack with these Crunchy Zucchini Chickpea Nuggets! Perfectly crispy on the outside and packed with flavor, these nuggets combine the nutritious benefits of zucchini and protein-rich chickpeas. Ideal for any occasion, they can be enjoyed as a snack, appetizer, or meal addition. With easy preparation and customizable seasonings, these nuggets are not just tasty but also a great way to incorporate healthy ingredients into your diet. Try them today!
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Ingredients
  

2 medium zucchinis, grated and squeezed dry

1 can (15 oz) chickpeas, drained and rinsed

1 cup breadcrumbs (preferably whole grain)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 2.5 tbsp water)

2 cloves garlic, minced

1 tsp onion powder

1/2 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Olive oil spray or a small amount of olive oil for baking

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare Zucchini: Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and twist to squeeze out as much moisture as possible. This step is crucial to ensure your nuggets aren’t soggy!

      Mash Chickpeas: In a large mixing bowl, add the drained and rinsed chickpeas. Using a fork or a potato masher, mash the chickpeas until mostly smooth with some chunks remaining for texture.

        Combine Ingredients: To the bowl with the mashed chickpeas, add the squeezed zucchini, breadcrumbs, Parmesan cheese, egg (or flax egg), minced garlic, onion powder, cumin, smoked paprika, salt, and pepper. Stir until all ingredients are well combined.

          Shape Nuggets: With clean hands, scoop out a tablespoon of the mixture and shape it into small nuggets. Place them on the prepared baking sheet, leaving some space between each nugget.

            Bake: Lightly spray the nuggets with olive oil spray or brush a small amount of olive oil on top to help them crisp up. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

              Serve: Once baked, let the nuggets cool for a few minutes before serving. Pair them with your favorite dipping sauce like tahini, yogurt sauce, or a spicy aioli.

                Prep Time, Total Time, Servings:

                  20 minutes | 40 minutes | 4 servings