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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
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: 50IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.1mg