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).
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.
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! 👇
A crispy, high-protein plant-based nugget recipe made with chickpeas, broccoli, and simple pantry staples. Air fryer and oven instructions included!
Course Snack
Cuisine American
Keyword Chickpea Broccoli Nuggets
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 16Nuggets
Calories 53kcal
Ingredients
250g(9 oz) broccoli
1(15 oz) can chickpeasdrained (save liquid!)
2clovesgarlic
½tspblack pepper
2tsppaprika
½tspsmoked paprika
2tspcumin
½tspcayenne pepperoptional
2tbspnutritional yeast
¼cup(30g) chickpea flour
¾cup(90g) breadcrumbs
Instructions
Cook broccoli in boiling water for 4 minutes, then drain and pat dry.
Blend chickpeas, garlic, broccoli, and spices in a food processor. Pulse until combined but still textured. Add chickpea flour and pulse again.
Shape the mixture into roughly 16 nuggets of your favorite size.
Coat nuggets: Dip in reserved chickpea liquid, then coat in breadcrumbs.
Cook the nuggets:
For the air fryer: Cook the nuggets at 380°F (190°C) for 18 minutes, flipping at 12 minutes. This time could vary so airfry until you see golden brown edges.
If using the oven: Preheat the oven to 400°F (205°C) and then cook the nuggets for 25-30 minutes, flipping at 15 minutes. This time could vary so bake until you see golden brown edges.