Crispy Chickpea Broccoli Nuggets – Healthy, High-Protein & Addictive!

If you thought nuggets were only for fast-food runs, think again. These Chickpea Broccoli Nuggets are crispy, packed with plant-based protein, and sneak in a whole serving of veggies without anyone noticing (yes, even picky eaters). They can be made gluten-free if required, air fryer & oven-friendly, and the perfect snack, side, or meal-prep superstar.

Hit your macro goals with these nuggets!

Five of these nuggets will get you over 14g of protein and 10g of fiber! That’s like having a protein bar but with a lot more volume. I don’t know about you but I’d rather have crispy nuggets than a chalky protein bar any day. These snacks will make sure you hit all your macro goals while enjoying snack time.

Why You’ll Love These Nuggets

✔️ Crispy without deep frying – Thank you, air fryer magic and oven hot-air mode.
✔️ High in protein & fiber – Chickpeas and broccoli team up for the ultimate plant-powered combo (5 nuggets – 10g protein).
✔️ Meal prep & freezer-friendly – Make a batch, freeze, and reheat for easy snacking.
✔️ No special ingredients – Just pantry staples you probably already have (so quite budget-friendly as well).

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Ingredients (Makes 16 Nuggets)

• Broccoli – About 1 small head, cut into florets
• Cooked chickpeas (canned or freshly cooked) – Drained, but save that magical liquid!
• Garlic – Because bland food is a crime
• Black pepper – Or more if you’re feeling spicy
• Paprika – Regular
• Smoked paprika – For that extra smoky oomph
• Cumin – Earthy and warm
• Cayenne pepper (optional) – If you like a little kick
• Nutritional yeast – Cheesy flavor, no dairy
• Chickpea flour – Helps bind everything together
• Breadcrumbs – Regular or gluten-free
• Cooking spray – To help them crisp up

How to Make Chickpea Broccoli Nuggets

Step 1: Cook the Broccoli

Bring a pot of salted water to a boil and cook the broccoli for 4 minutes until just tender. Drain well—seriously, squeeze out extra moisture with a clean kitchen towel. Otherwise, you’ll have mushy nuggets (and nobody wants that).

Step 2: Process the Base

In a food processor, add chickpeas, garlic, broccoli, and all the spices. Pulse 8–10 times until roughly chopped. Add chickpea flour and pulse a few more times until combined. Scrape down the sides as needed, but don’t over-blend!You want some texture.

Step 3: Shape & Coat

• Roll the mixture into 16 nugget-sized shapes using your hands.
• Dip each nugget into the reserved chickpea liquid (it acts as a natural egg wash).
• Coat with breadcrumbs, pressing gently so they stick.

Step 4: Cook Your Chickpea Broccoli Nuggets

Air Fryer Method

• Temperature: 380°F (190°C)
• Time: 18 minutes
• Flip: At the 12-minute mark
• Tip: Spray with cooking spray before air frying for extra crispiness.

Oven Method

• Temperature: 400°F (205°C)
• Time: 25 minutes
• Flip: After 15 minutes
• Tip: Bake on a lined baking sheet and spray lightly with oil for golden perfection.

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Expert Tips for the Crispiest Chickpea Broccoli Nuggets

• Make sure to drain Your Chickpeas Well – Extra liquid = soggy nuggets. We don’t want that.
• Try not to to over-blend – You want some texture in the nuggets, not hummus.
• Squeeze out the broccoli – Excess water = mushy nuggets.
• Use the chickpea liquid as an egg wash – It helps the breadcrumbs stick and adds crispiness.
• Air Fryer = Best Crispy Texture – But the oven version is still solid if you don’t have one.
• Season Your breadcrumbs – Want even more flavor? Add garlic powder, oregano, onion powder, or extra paprika.

Serving Ideas

• Dunk into hummus, vegan ranch, or spicy sriracha mayo
• Serve over salad, grain bowls, or stuffed into wraps
• Meal prep and freeze for up to 2 months—just reheat in the oven or air fryer

FAQs About Chickpea Broccoli Nuggets

Can I make these chickpea broccoli nuggets gluten-free?

Yes! Just use gluten-free breadcrumbs. Chickpea flour is already gluten-free.

How do I store leftover chickpea broccoli nuggets?

Store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven to keep them crispy.

Can I freeze them?

Absolutely! Freeze the cooked nuggets in a single layer, then transfer to a bag. Reheat in the oven or air fryer—no need to thaw!

What can I use instead of chickpea flour?

Try oat flour, all-purpose flour, or ground flaxseeds. Just make sure to use a binder.

Can I use frozen broccoli?

Yes! Just thaw and squeeze out excess water before using.

These Chickpea Broccoli Nuggets prove that healthy food can still be crispy, satisfying, and downright delicious. Whether you’re looking for a fun snack, a meal-prep hero, or a sneaky way to get more veggies in, these nuggets have your back.

Try them out, and let me know—air fryer or oven, which team are you on? Drop a comment below! 👇

Try other healthy snacks from the blog:

• Crunchy Lentil Chips
• Easy baked cauliflower wings recipe
• Healthy Beetroot Fritters
• Tandoori soya chaap skewers
• Spicy Kohlrabi fritters
• Roasted Purple Sweet Potato