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
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.