If you're craving something crispy, smoky, and bite-sized that feels indulgent but is completely plant-based, this Chickpea-Based Vegan Nuggets with BBQ Seasoning recipe is about to become your new favorite. These golden little nuggets pack all the satisfaction of your favorite fast-food chicken nugget recipes but with zero animal products, making them perfect for anyone into vegan foods or simply looking to try more tasty vegetarian recipes. They have a crispy outer shell, a hearty, savory inside, and are coated in a smoky-sweet BBQ seasoning that adds serious flavor. Whether you’re new to meatless eating or a seasoned vegan, these vegan chicken nuggets are everything you want in an easy vegan snack—and more.
BBQ Chickpea Vegan Nuggets
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4 (makes about 16 nuggets)
Food processor Essential for blending the chickpeas and other ingredients to the right texture. A high-powered blender can work, but a food processor is easier to manage and clean.
Mixing bowls One for the wet ingredients and one for the coating.
Baking sheet A large one, preferably lined with parchment paper or a silicone baking mat for easy cleanup.
Oven A convection oven is great for crisping, but a standard oven works perfectly too.
Spatula For forming the nuggets and flipping during baking.
For the Nuggets
- 1 ½ cups cooked chickpeas or 1 15-oz can, drained and rinsed
- ½ cup rolled oats for texture and binding
- ¼ cup breadcrumbs use gluten-free if needed
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons BBQ sauce your favorite brand or homemade
- 1 tablespoon soy sauce or tamari
- 1 tablespoon ground flaxseed + 2.5 tablespoons water vegan egg replacer
For Coating
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil to help brown during baking
Optional: extra BBQ seasoning or a pinch of cayenne
Prep the Flax Egg
In a small bowl, combine the ground flaxseed and water. Stir and let sit for 5–10 minutes until thickened. This acts as your vegan binder.
Blend the Base
In a food processor, add the chickpeas, oats, breadcrumbs, nutritional yeast, tomato paste, olive oil, garlic powder, onion powder, smoked paprika, cumin, BBQ sauce, soy sauce, and the flax egg. Pulse until a slightly chunky dough forms—don't over-process. You want it moldable but not completely smooth.
Shape the Nuggets
Scoop about 1½ tablespoons of the mixture and form into nugget shapes. You can go classic oval or make fun shapes if you're prepping for kids (or just feeling whimsical). Lay them on a parchment-lined tray.
Coat for Crisp
In a separate bowl, mix panko breadcrumbs with olive oil and a little extra BBQ seasoning if desired. Lightly press each nugget into the breadcrumb mix, coating all sides.
Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Arrange the nuggets on a baking sheet. Bake for 25 minutes, flipping halfway through, until crispy and golden brown. For extra crispiness, you can broil them for an additional 2–3 minutes at the end—just watch closely to prevent burning.
Cool and Serve
Let the nuggets cool for a couple of minutes. They’ll firm up slightly as they rest, making them perfect for dipping.
Pairings
These BBQ chickpea nuggets are incredibly versatile, pairing well with both casual and more creative sides:
Dips
- Classic BBQ sauce or smoky chipotle mayo
- Vegan ranch or garlic aioli
- Buffalo sauce for heat lovers
Sides
- Serve alongside cauliflower nuggets for a crunchy veggie duo
- Toss on top of a salad for a hearty protein punch
- Pair with sweet potato fries or a simple slaw with apple cider vinaigrette
Sandwiches
These nuggets are sturdy enough to be tucked into a bun with lettuce, tomato, and a smoky sauce for a DIY vegan hamburger experience. Think of it as a nugget sandwich or a next-level homemade vegan chicken nuggets wrap.
FAQs
1. What kind of chickpeas should I use—canned or dried?
Either works! Canned chickpeas are quicker and more convenient (just rinse and drain). If using dried, soak overnight and cook until soft before proceeding.
2. Can I air-fry these nuggets instead of baking?
Absolutely. Air-frying gives a crispier texture with less oil. Cook at 375°F (190°C) for about 12–15 minutes, shaking the basket halfway through.
3. Can I use other legumes like black beans or lentils?
Yes, though the texture and flavor will change. Black beans add a smokier profile, while lentils are earthier. Chickpeas still offer the most "meaty" bite, making them ideal for meatless chicken nuggets.
4. What are the best alternatives if I don’t have flaxseed?
Chia seeds (1 tbsp chia + 2.5 tbsp water) work the same way. You can also use aquafaba (chickpea brine) as a binder—3 tbsp equals one "egg."
5. Can I freeze these nuggets?
Definitely. Flash-freeze on a tray, then transfer to a freezer-safe bag. Reheat in the oven or air fryer for a quick snack or meal prep option. They're one of the best easy vegan snacks to keep on hand.
