Chickpea Nuggets with Avonnaise Dip

These vegetarian nuggets substitute chickpeas for chicken.

Photo: Anto Zamora

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  • 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

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