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Crispy Chickpea and Quinoa Nuggets
Original recipe: 12 servings · Prep: 20 min · Cook: 20 min · Total: 55 min
By TinyTummyTreats Editorial TeamPublished Apr 9, 2026 | Updated Oct 17, 2026
International
55 mins
easy-to-makevegetable-basedmake-aheadlunchbox-friendly
Baked chickpea and cooked-quinoa nuggets with carrot, spinach, oats and flaxseed. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 20 minutes; additional elapsed time 15 minutes; total about 55 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
20 min
Total
55 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup cooked chickpeas (canned or home-cooked)
- 1/2 cup cooked quinoa
- 1/3 cup finely grated carrot
- 1/4 cup finely chopped spinach (fresh or thawed frozen)
- 1/3 cup rolled oats
- 1 tablespoon ground flaxseed
- 3 tablespoons water (for flaxseed egg)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- a pinch ground black pepper
- 2 tablespoons olive oil (for baking or frying)
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper or lightly grease it with oil.
-
Prepare the flax egg by mixing ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5 minutes until thickened to a gel-like consistency.
-
In a food processor, combine cooked chickpeas, cooked quinoa, grated carrot, chopped spinach, rolled oats, garlic powder, onion powder, smoked paprika, and a pinch of black pepper.
-
Pulse until the mixture begins to come together with some texture, then transfer to a bowl.
-
Add the flax egg and mix thoroughly with a spoon or clean hands until the mixture is evenly combined and sticky enough to form bite-sized nuggets.
-
Shape into nuggets approximately 1 to 1.5 inches across and place on the prepared baking sheet.
-
Brush or lightly drizzle each nugget with olive oil to aid crisping during baking.
-
Bake for 15 minutes, then carefully flip each nugget and bake an additional 10-12 minutes until golden brown and crispy on the outside.
-
Cool to a suitable serving temperature before serving.
-
Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Timing note
Allow for ingredient preparation, preheating, the complete stated baking stages and cooling. For quinoa nuggets, use already-cooked quinoa and bake for 15 minutes plus a further 10-12 minutes after flipping.
Serving
This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.
Ingredients
Use the stated ingredients; equivalent substitutions have not been established and can change moisture, binding and texture.
Storage
Refrigerate promptly in covered containers for up to 3 days or freeze for up to 1 month. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
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