Chickpea and Veggie Nuggets

Chicken nuggets are arguably one of the best foods ever created. From homemade, to store bought, to the McDonalds drive through, you can pretty much find a good chicken nugget anywhere. With that being said, I decided it would be fun to try to make a veggie version of one of my favorite foods!

I grew up on making modifications in cooking. When baking or cooking a recipe we found online, it was pretty much a guarantee that we'd need to sub out a kosher ingredient or a pareve substitute. So, that why I have no problem cooking different versions of common foods and why this recipe turned out so well! The spices, veggies, and chickpea work well to create a healthy and satisfying nugget perfect for any occasion!

Nuggets don't have to be made from Chickens!?

These chickpea and veggie nuggets are perfect for game nights, family dinners, and party appetizers!

Quarantine has taught me a lot about getting creative with cooking.

Even though I have learned how to be creative in the kitchen on my own (thank you Kosher upbringing!), quarantine has brought its own challenges and adventures with cooking. I may not have had the chance to make as much good food as I've been fortunate enough to make. I kept seeing a recipe similar to this on Pinterest, and never had the lady balls to make them until now! So thank you quarantine for giving me valuable time in the kitchen... Take that Covid!

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Ingredients (makes about 20 nuggets):

• 1 can of chickpeas, drained

• 1/3 C shredded carrots

• 1/3 C shredded zucchini

• 1/4 C onion

• 1/3 C diced celery

• 2 eggs

• 1 garlic clove or 2 tsp garlic powder

• 1 tsp olive oil

• 1/4 tsp paprika

• 1/2 tsp basil

• 1/2 tbsp italian seasoning

• 1 tsp kosher salt

• pinch of pepper

• 1/2 bread crumbs or oat flour

Directions:

*preheat oven to 400 degrees

1. Drain the chickpeas and set aside

2. Shred the carrot and zucchini, and wring them out in a cheese cloth, or with paper towel

3. Add the chickpeas, shredded carrot and zucchini and celery to a food processor and pulse LIGHTLY only for a few seconds

4. Add in the rest of the ingredients and blend for a minute, or until food has combined well

5. On a pan lined with parchment paper, gently scoop out mix with a spoon into a small ovular shape (chicken nugget shape if you will)

6. Bake in oven for 15 mins, then flip the nuggets over and bake them for another 10 minutes

7. Let cool, then serve!

These go very well with bbq sauce, ketchup, and ranch. I am a midwesterner, so naturally I put ranch on everything!