Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Chickpea Nuggets with Avonnaise Dip

These vegetarian nuggets substitute chickpeas for chicken.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

Intro Offer
$3.99 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all publications in the Outside network like Oxygen, Better Nutrition, Yoga Journal, Outside and more
  • Outside Learn, our new online education hub loaded with more than 2,000 videos across 450 lessons
  • More than 100 diet-specific meal plans
  • Today’s Plan training platform with customized training plans
  • Extended member-only yoga pose library with how-to instruction
  • Annual subscription to Outside magazine
Join Outside+
Clean Eating

Digital + Print
Intro Offer
$2.99 / month*

  • Annual subscription to Clean Eating magazine
  • Access to all member-exclusive content on
  • Ad-free access to
Join Clean Eating

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details




  • 1 15-oz BPA-free can chickpeas, drained and rinsed
  • 2 cloves garlic, roughly chopped
  • 1 tbsp extra-virgin olive oil
  • ½ tsp each dried oregano, onion powder, sea salt and ground black pepper
  • 1 large egg
  • ½ cup quinoa flakes


  • 2 avocados, peeled and pitted
  • ½ tbsp lemon juice or lime juice
  • ½ tsp sea salt
  • ¼ cup extra-virgin olive oil


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Prepare nuggets: In a food processor, pulse chickpeas, garlic, oil, oregano, onion powder, salt and pepper until mixture comes together. Transfer mixture to a bowl, add egg and mix well. Rinse out the food processor.
  3. Place quinoa flakes in a shallow bowl. Using a small ice cream scoop or tablespoon, scoop out one portion of chickpea mixture. Using hands, form into a ball and press into a nugget shape. Press both sides of nugget into quinoa flakes and place on prepared sheet; repeat, making about 12 nuggets.
  4. Mist nuggets with cooking spray. Bake for 15 to 30 minutes or until golden. Flip and bake for 5 minutes more, until golden and firm to the touch.
  5. Prepare dip: To food processor, add avocado, lemon juice and salt. Process until smooth, gradually drizzling in olive oil. Serve dip with nuggets.


Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 484
  • Carbohydrate Content 34 g
  • Cholesterol Content 46.5 mg
  • Fat Content 36 g
  • Fiber Content 12 g
  • Protein Content 10 g
  • Saturated Fat Content 5 g
  • Sodium Content 647 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 25 g
  • Polyunsaturated Fat Content 5 g