Check out this yummy recipe for Chickpea Nuggets from Wild Thyme with chef, Allison Davis!

Chickpea Nuggets

• 1 15.5 oz. can chickpeas, drained
• ½ tsp salt
• ½ tsp garlic powder
• 1 tsp granulated onion
• 1 Tbsp nutritional yeast
• 1 Tbsp bread crumbs or panko
• ⅓ cup bread crumbs or panko for coating
• lemon juice if the mixture is too dry

Instructions

1. Preheat oven to 350 degrees.
2. Pour the drained chickpeas into a food processor and process for a few seconds.
3. Then add all of the other ingredients except the last ⅓ cup corn crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
4. Scoop up teaspoon sized globs and roll them into balls then smash them into nugget shapes. Add lemon juice if the mixture is too dry and crumbly.
5. Pour bread crumbs into a bowl and coat each nugget.
6. Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don’t let them touch.
7. Bake for 20 minutes, then flip and bake for 10 more.
8. Allow nuggets to cool before eating.