Chickpea “Chicken” Nuggets Recipe

Auntie, I want McDonald’s…

You got McDonald’s money???

I have been waiting my entire life to say that to a hopeful child. In this case it was my adorable niece, Zaza (that is her nickname). A couple weeks ago we had some auntie A.V. Adventures and they were eventful indeed. 

Me: What do you want for dinner?

Zaza: Chicken nuggets and French fries from McDonald’s

*In my head* No.

*In real life* No.

Although I am a nice aunt I really didn’t want to give her the junk known as Mickey D’s especially since I haven’t been there in years. What is a best solution? Doing it myself!

I vaguely remember someone mentioning they have eaten chickpea chicken nuggets but I had no idea if it was true and more importantly if it was good. I started an intense pinterest search and jackpot! I found this vegan chickpea chicken nugget recipe by Thank Your Body I added a few changes but this is a great base!


Pinterest Chickpea -Chicken- Nuggets

Chickpea "Chicken" Nuggets
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Total Time
25 min
Total Time
25 min
  1. 1-16 oz Can of drained chickpeas
  2. ⅓ cup Extra-virgin olive oil
  3. 2 Eggs
  4. 1 Tablespoon unsalted chicken stock
  5. 1/2 cube Chicken flavor powdered bouillon
  6. 1-2 cloves garlic
  7. 2 teaspoons baking powder
  8. ⅓-1/2 cup flour
  9. Oil for frying
  1. Place cooked chickpeas into a food processor. Pulse until beans are finely ground.
  2. Add the olive oil, eggs, chicken stock, powdered bouillon, garlic and baking powder and blend until a smooth paste forms. You may need to add a little water, the mixture should be the consistency of hummus.
  3. Transfer the chickpea mixture into a large mixing bowl, and add a little flour at a time until you have a dough that you can work with your hands.
  4. Form the dough into nugget-sized pieces, about ½ thick and 1½-2 inches long.
  5. Fry nuggets in oil, you need just enough oil to cover the bottom of the pan (a cast iron skillet works well) and come about ½ way up the thickness of the nuggets, about ⅓ in deep. Fry them on one side for about 5 minutes until golden-brown, then flip the nuggets and fry for another 3-5 minutes. Remove the cooked nuggets and allow them to cool for a bit on a plate lined with a paper towel or two.
  6. Place extra nuggets on a cookie sheet and freeze until solid, then transfer to a freezer bag for later!
  1. I used a deep fryer for faster frying time.
Adapted from Thank Your Body
Adapted from Thank Your Body
A.V. Does What!?


I used my handy dandy Presto deep fryer/steamer/multi cooker/magic maker to get these nuggets and truffle oil fries poppin’. 


Another satisfied toddler customer.Top that McDonald’s!

How have you tricked the little ones into eating better?