These vegan chicken nuggets (chickpea nuggets) are made with chickpeas, tofu and a few other simple ingredients for a snack or appetizer that’s easy to make, perfectly crispy and flavourful. Gluten-free, ready in under 30 minutes.
Preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.
Add the chickpeas, tomato paste, garlic, cumin, turmeric, salt, tahini, and flour to a blender or food processor. Blend it slowly until mostly smooth, but some texture from the chickpeas remains.
Transfer to a mixing bowl and add crumbled tofu. Mix together, using your hands if necessary, to make a dense ‘dough’.
Shape the dough into equally-sized nugget shapes. Dip each one in the plant based milk, followed by the breadcrumbs, and lay out on the parchment paper.
Bake the nuggets in the preheated oven for 15-18 minutes, until crispy and golden. Make sure not to bake for too long, as they may end up being crumbly.
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