Saturday, October 2, 2010

Chickpea Nuggets {Recipe}

These were from yesterday's bento experiment and I'm rather happy with the way they turned out. The kids really liked them and, while I don't purport they tasted exactly like chicken nuggets, they were a nice alternative, especially with dipping sauce.



Chickpea Nuggets (or "Chick"en Nuggets, if you will):

1 can of chickpeas
1 cup shredded carrots
1/3 cup Italian style bread crumbs
1/4 cup creamy Italian dressing (or similar)
1 egg

Drain the chickpeas and rinse thoroughly, I also picked out any loose "skins".
Mash the chick peas till they form a paste, shred of chop the carrots (Hello, mini food processor/chopper thingie!)
Combine together, then add bread crumbs, Italian dressing and egg, mix very very well.
Take about one tablespoon of the mixture, roll it into a ball, then flatten into a nugget shape, repeat.
Place nuggets on parchment paper or a greased cookie sheet and bake at 375 for 15-18 minutes or until nuggets are browned on both sides. Turn about halfway through baking.
Makes about 18 nuggets, give or take.
Serve with assorted dipping sauces.

11 comments:

  1. Very excited to try this! It's so simple!

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  2. AWWW!!!! I love your lunch ideas!! So cute and it looks tasty too. Nice work. :-)

    I would love for you to put your button in my Blog Library. Eventually I'm going to be picking blogs to feature from my BL.

    Tisha
    http://www.inspiredmoments.net/p/link-love_05.html

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  3. Sounds awesome! I am going to try these out this week!

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  4. I am so glad you posted this! I can't wait to try it out for my kids.

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  5. I have a couple of spare cans of Chickpeas in the pantry -- I think these will be on the menu this week! Thanks for sharing.

    Also -- how well do you think they would freeze? I'm wondering if I could freeze some to be reheated for later lunches.

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  6. Wow...that is a surprisingly simple recipe! It seems that most non-meat-trying-to-be-meat recipes have an ingredient list a mile long. I think I might give these a try sometime. I've long been addicted to veggie sausage so this would be an interesting change of pace. Thanks for posting!:)

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  7. We had these for dinner and they were just delicious! We served them with marinara and barbecue sauces.

    The only changes we made were that we used chopped up gluten-free bread heels instead of bread crumbs (we eat GF), and we forgot the egg until after they were in the oven.

    The egg probably would have helped hold them together when they were right out of the oven, but they held together nicely as they cooled off. We'll have to remember the egg next time.

    My husband said that these were great and that we should have these again (high praise!).

    I think that they'd make great veggie burgers and may try making larger versions to be used in buns.

    Thank you so much for sharing this awesome recipe!

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  8. So glad to hear all this!

    @Rachel, I have no idea about the freezer. I'm tempted to stick a couple in there as an experiment though (sometimes we do things like that around here ;o) ).
    @deena, thanks for letting me know about the GF part! I get questions about that all the time and know nothing about it (hence the friends who've guest posted on the topic). Always good to add another possible answer into my file. :o)

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  9. Shannon, I saw your link of my friend Rachel's blog at Following in My Shoes and I went to HEB and couldn't find the creamy italian dressing (surprisingly since they had about 500 dressings lol). Do you think a different dressing would work? I got a creamy Vidalia onion dressing. If not, I did see a recipe for Italian dresing online that I might could make. I was also curious about freezing. My boys LOVE chicken nuggets and if they will eat these, I would love to have them in the freezer to pop in the oven.

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  10. I don't see why not. I'd use something else on the creamy end of dressing (versus an oil/vinegar runnier type). Sounds good though, let me know what you think?

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