Vegan Chickpea Nuggets with BBQ Sauce

Ingredients

• 1.5 cans Canned Chickpeas
• 1 cup Breadcrumbs (Gluten-Free)
• 2 tbsp Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil
• 0.5 cup BBQ Sauce (Egg-Free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Drain and rinse the 1.5 cans of canned chickpeas. Place them in a medium bowl and mash them thoroughly with a fork or potato masher until no whole chickpeas remain.
3. 3Add the 1 cup of gluten-free breadcrumbs, 2 tbsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of onion powder, 0.5 tsp of smoked paprika, 0.5 tsp of salt, and 0.25 tsp of black pepper to the bowl with the mashed chickpeas. Mix everything together until it forms a cohesive dough.
4. 4Shape the chickpea mixture into small nugget shapes, about 2.54-5.08 cm in size.
5. 5Arrange the shaped nuggets on a baking sheet lined with parchment paper. Drizzle the 2 tbsp of olive oil evenly over the nuggets.
6. 6Bake for 20-25 minutes. Halfway through the baking time (around 10-12 minutes), carefully flip each nugget over. The nuggets are done when they are golden brown and appear crispy.
7. 7Serve the vegan chickpea nuggets warm with the 0.5 cup of egg-free BBQ sauce for dipping.

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