One of the reasons I love these crispy chick nuggets is the crunchy sound they make when I bite into them. I also love the flavor of the chick peas and onions mixed together. I have used them for appetizers, lunch and also dinner. You can take them for lunch when you are out and about as they taste good cold. My favorite dipping sauce is ketchup though, my husband and grandkids like BBQ sauce. I think spicy brown mustard would also be good. In addition, I have served them with salad and veggies as a dinner too. Lastly, they are easy to make. I often make the brown rice ahead of time when I’m making breakfast, so that later in the day, all I have to do is grab all the ingredients and blend them up before popping them in the oven.

Get your Ingredients for those crispy chick nuggets:

• 2 Cups cooked brown rice
• 2 15 oz cans of chickpes or garbanzo beans
• 1 medium diced onion
• 4 cloves diced garlic
• 1 tsp turmeric
• 1/8 tsp pepper
• 1/3 Cup lime juice
• 1/3 Cup Nutritional Yeast
• 1 container Panko Bread Crumbs

Let’s Get Cooking:

• Cook 2/3 cups of your favorite brown rice to make 2 cups of cooked rice. You can use short grain, long grain or basmatti brown rice. I’ve used all varieties. Sometimes I use what I have in the kitchen pantry. They all seem to work fine.
• Drain and rinse 2 cans of garbanzo beans or chick peas
• In your food processor, add 2 cups of cooked brown rice, chickpeas, diced onions, garlic, turmeric, pepper, lime juice and nutritional yeast. Blend in processor until mixed together. You may need to use a spatula to push down the big pieces until it is all blended together.

This is one of my favorite food processors : (https://a.co/d/asrDTDo ) Ninja food processor on Amazon

• Put your silpat on the cookie sheet and preheat oven to 425 degrees.
• Get a wide bowl and add some panko bread crumbs. Wide bowls are easier to use by making it easier to roll the nuggets in it.
• Wet your hands and using the spatula scoop a small amount of mixture into your hands and roll into about a 2 inch size nugget.

Ready to Bake:

• Roll the nuggets in the panko bread crumbs and place on the cookie sheet.

• Bake in the over for 20 minutes and then turn the nuggets over and then I bake them another 20 minutes.
• This recipe makes enough for my husband and I to eat three meals. I like to leave the leftover mixture in a plastic container and, make another batch for our the meal the next day, The mixture will last for at least 4 days in the fridge.
• You can also make all of the nuggets at one time. They also taste delicious reheated for 4 minutes at 400 degrees in the airfryer. That makes them nice and crispy.
• Pick your favorite toppings for the chick nuggets. For example, I use Aldi organic ketchup because it is low in sugar. It’s your choice for added flavor. I use the tumeric for color and always throw in a little black pepper as turmeric and black pepper go well together. I prefer to use plain bread crumbs, plus panko crumbs make the chick nuggets even crunchier. You can use regular breadcrumbs for less crunch.

Enjoy These Crispy Chick Nuggets with your favorite vegetables:

In addition, these nuggets also pair well with my Tomato Basil Soup. https://susansveganjourney.com/vegan-tomato-basil-soup/

Crispy Chick Nuggets

Crispy Vegan chickpea and brown rice nuggets are easy to make

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Servings: 6

Course: Dinner, lunch, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 Cups Cooked Brown Rice
• 2 15 oz cans of chickpes or garbanzo beans
• 1 medium diced onion
• 4 cloves diced garlic
• 1 tsp tumeric
• 1/8 tsp pepper
• 1/3 Cup lime juice
• 1/3 Cup Nutritional Yeast
• 1 container Panko Bread Crumbs
• BBQ Sauce, Ketchup or any dipping sauce

Equipment

• 1 Food processor
• 1 silpat
• 1 sauce pan with lid
• 1 cookie sheet
• 1 wide mouth bowl
• 1 rubber spatula

Method

 

1. Cook 2/3 cups of your favorite brown rice to make 2 cups of cooked rice
2. Drain and rinse 2 cans of garbanzo or chick peas
3. In your food processor add 2 cups of cooked brown rice, chickpeas, diced onions, garlic, turmeric, pepper, lime juice and nutritional yeast. Blend in processor until fairly well mixed together. You may need to use a spatula to push down the big pieces until it is all blended together.
4. Put your silpat on the cookie sheet and preheat oven to 425 degrees.
5. Get a wide bowl and add some panko bread crumbs. Wide bowls are easier to use so you can roll the nuggets in it.
6. Wet your hands and using the spatula scoop a small amount of mixture into your hands and roll into about a 2 inch size nugget.
7. Roll the nuggets in the panko bread crumbs and place on the cookie sheet.
8. Bake in the over for 20 minutes, then turn over and bake another 20 minutes.
9. This recipe makes enough for my husband and I to eat 3 meals. I like to leave the leftover mixture in a plastic container and make the next batch for our the meal the next day. Will last for at least 4 days in the fridge.
10. You can also make all of them up at once and they taste delicious reheated for 4 minutes at 400 degrees in the airfryer. That makes them nice and crispy.

Notes

You can use short grain, long grain or basmatti brown rice. I’ve used all varieties. Sometimes I use what I have in the kitchen pantry. They all seem to work fine.

Pick your favorite toppings for the chick nuggets. I use Aldi organic Ketchup because it is low in sugar and Dortmunder Gold BBQ sauce. It’s your choice for added flavor.

I use the tumeric for color and always throw in a little black pepper as tumeric and black pepper go well together.

I prefer plain bread crumbs and panko crumbs make the chick nuggest even crunchier. You can use regular breadcrumbs too.