Vegan Chicken Nuggets

Vegan Chicken Nuggets

You're gonna love these vegan chicken nuggets made with chickpeas and a crispy cornflakes crust! They're super easy to make, pretty healthy, and SOOO delicious. Vegan comfort food at its best! 
Course Entrée
Cuisine American
Keyword how do you make vegan chicken nuggets, recipe for vegan chicken nuggets, vegan chicken nuggets
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 14 nuggets
Calories 75kcal
Author Sina


For the chickpea nuggets:

  • 1/2 cup rolled oats
  • 2 cups cooked chickpeas
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • black pepper
  • 1/2 teaspoon mustard (yellow mustard like Dijon or French's mustard)
  • 3 tablespoons water

For the crust:

  • 1/2 cup panko bread crumbs
  • 1/2 cup cornflakes
  • 1/2 cup almond milk


  • Start by preparing the crust: Preheat the oven to 350 °F. Crumble the cornflakes with your hands in small pieces. Line a baking sheet with parchment paper and place the panko bread crumbs and cornflakes on top. Bake for about 2 minutes until golden-brown. Set aside.
  • In a small pan, heat some oil and sauté the onion for about 3 minutes. Set aside. Then place the oats into your food processor or blender and process into a fine flour. Add the rest of the ingredients (including the cooked onion) and pulse until you get a crumbly mixture.
  • Divide the chickpea mixture into 14 equal portions and form each portion into a nugget. Coat with some almond milk and roll in the baked panko bread crumbs and cornflakes.
  • Place on a new sheet of parchment paper and bake for 15 minutes.


  • If you have problems finding nutritional yeast, you can also just leave it out. This will slightly change the taste of the vegan chicken nuggets, but they will still be amazing!
  • Please not that the texture of these vegan chicken nuggets will be different from real chicken nuggets. The outside will be very crispy while the inside will be softer.
  • Make sure to leave some texture when you process the ingredients in your blender. Some of the chickpeas should still be partially intact. 
  • I like to sauté the onions before adding them to the rest of the ingredients. If you don't do this they will still be a bit crispy, which I didn't like too much. 
  • I like to use my blender to process the rolled oats into flour because it's much cheaper. But you will need to have a good blender to be able to do this. However, you could also use store-bought oat flour if you want. 



Calories: 75kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 126mg | Potassium: 85mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1% | Vitamin C: 1% | Calcium: 3% | Iron: 6%