What are the main ingredients in Chickpea Nugget Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Chickpea Nugget Bites?

Calories: 817, Carbs: 104 grams, Fat: grams, Protein: 28 grams, Sugar: 20.8 grams, Salt: 1123 grams

How do I prepare Chickpea Nugget Bites?

BITES OF DELIGHT: Return the pan to a medium heat with enough oil to cover the base. When hot, add the chickpea nuggets and fry for 2-4 minutes per side until crispy. Remove from the pan on completion and drain on paper towel. ZINGY SALAD: Just before serving, combine the rinsed green leaves, the crumbled feta, the chopped pickled peppers, the cucumber half-moons, a drizzle of oil, a squeeze of lemon juice, and some seasoning. ORDER’S UP!: Plate up the golden chickpea nugget bites and the chilli broccoli. Side with the fresh salad and a lemon wedge. Serve with the mayo for dunking. Tuck in, Chef! ROASTING TIME: Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks for 6-7 minutes until lightly charred, shifting occasionally. In the final minute, add the chilli flakes (to taste). Add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan on completion. NUGGETS OF WISDOM: In a bowl, add the drained chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, the rub, the diced onion, the grated carrot, and seasoning. Mix until fully combined. Roll into 4-5 nuggets per portion.

What should be prepared from my kitchen to make Chickpea Nugget Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Chickpea Nugget Bites

Fast-food nuggets are turned into little veggie versions packed with all the yum! You won’t miss the meat at all, as you’ll be too distracted by the crisp and fluffy texture and delicious flavour of these bites. Served with chilli-roasted broccoli and a simple salad, you’ll be very happy you clicked on ‘add to cart’!

Chickpea Nugget Bites

with roasted broccoli & chilli flakes

Hands on Time: 20 - 45 minutes

Overall Time: 30 - 60 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Cake Flour
Carrot
Chickpeas
Cucumber
Danish-style Feta
Dried Chilli Flakes
Green Leaves
Lemon
Lemons
NOMU BBQ Rub
Onion
Onions
Pickled Bell Peppers
That Mayo (Vegan)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

ROASTING TIME
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks for 6-7 minutes until lightly charred, shifting occasionally. In the final minute, add the chilli flakes (to taste). Add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan on completion.
NUGGETS OF WISDOM
In a bowl, add the drained chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, the rub, the diced onion, the grated carrot, and seasoning. Mix until fully combined. Roll into 4-5 nuggets.
BITES OF DELIGHT
Return the pan to a medium heat with enough oil to cover the base. When hot, add the chickpea nuggets and fry for 2-4 minutes per side until crispy. Remove from the pan on completion and drain on paper towel.
ZINGY SALAD
Just before serving, combine the rinsed green leaves, the crumbled feta, the chopped pickled peppers, the cucumber half-moons, a drizzle of oil, a squeeze of lemon juice, and some seasoning.
ORDER’S UP!
Plate up the golden chickpea nugget bites and the chilli broccoli. Side with the fresh salad and a lemon wedge. Serve with the mayo for dunking. Tuck in, Chef!

Broccoli Florets - 100g
Dried Chilli Flakes - 5ml
Chickpeas - 120g
Cake Flour - 30ml
NOMU BBQ Rub - 10ml
Onion - 1
Carrot - 120g
Green Leaves - 20g
Danish-style Feta - 25g
Pickled Bell Peppers - 10g
Cucumber - 100g
Lemon - 1
That Mayo (Vegan) - 50ml

Download the Recipe

Serves 2

ROASTING TIME
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks for 6-7 minutes until lightly charred, shifting occasionally. In the final minute, add the chilli flakes (to taste). Add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan on completion.
NUGGETS OF WISDOM
In a bowl, add the drained chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, the rub, the diced onion, the grated carrot, and seasoning. Mix until fully combined. Roll into 4-5 nuggets per portion.
BITES OF DELIGHT
Return the pan to a medium heat with enough oil to cover the base. When hot, add the chickpea nuggets and fry for 2-4 minutes per side until crispy. Remove from the pan on completion and drain on paper towel.
ZINGY SALAD
Just before serving, combine the rinsed green leaves, the crumbled feta, the chopped pickled peppers, the cucumber half-moons, a drizzle of oil, a squeeze of lemon juice, and some seasoning.
ORDER’S UP!
Plate up the golden chickpea nugget bites and the chilli broccoli. Side with the fresh salad and a lemon wedge. Serve with the mayo for dunking. Tuck in, Chef!

Broccoli Florets - 200g
Dried Chilli Flakes - 10ml
Chickpeas - 240g
Cake Flour - 60ml
NOMU BBQ Rub - 20ml
Onion - 1
Carrot - 240g
Green Leaves - 40g
Danish-style Feta - 30g
Pickled Bell Peppers - 20g
Cucumber - 200g
Lemon - 1
That Mayo (Vegan) - 100ml

Download the Recipe

Serves 3

ROASTING TIME
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks for 6-7 minutes until lightly charred, shifting occasionally. In the final minute, add the chilli flakes (to taste). Add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan on completion.
NUGGETS OF WISDOM
In a bowl, add the drained chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, the rub, the diced onion, the grated carrot, and seasoning. Mix until fully combined. Roll into 4-5 nuggets per portion.
BITES OF DELIGHT
Return the pan to a medium heat with enough oil to cover the base. When hot, add the chickpea nuggets and fry for 2-4 minutes per side until crispy. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
ZINGY SALAD
Just before serving, combine the rinsed green leaves, the crumbled feta, the chopped pickled peppers, the cucumber half-moons, a drizzle of oil, a squeeze of lemon juice, and some seasoning.
ORDER’S UP!
Plate up the golden chickpea nugget bites and the chilli broccoli. Side with the fresh salad and a lemon wedge. Serve with the mayo for dunking. Tuck in, Chef!

Broccoli Florets - 300g
Dried Chilli Flakes - 15ml
Chickpeas - 360g
Cake Flour - 85ml
NOMU BBQ Rub - 30ml
Onions - 2
Carrot - 360g
Green Leaves - 60g
Danish-style Feta - 50g
Pickled Bell Peppers - 30g
Cucumber - 300g
Lemons - 2
That Mayo (Vegan) - 150ml

Download the Recipe

Serves 4

ROASTING TIME
Place a pan, with a lid, over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli chunks for 6-7 minutes until lightly charred, shifting occasionally. In the final minute, add the chilli flakes (to taste). Add a splash of water, cover with the lid, and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan on completion.
NUGGETS OF WISDOM
In a bowl, add the drained chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, the rub, the diced onion, the grated carrot, and seasoning. Mix until fully combined. Roll into 4-5 nuggets per portion.
BITES OF DELIGHT
Return the pan to a medium heat with enough oil to cover the base. When hot, add the chickpea nuggets and fry for 2-4 minutes per side until crispy. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
ZINGY SALAD
Just before serving, combine the rinsed green leaves, the crumbled feta, the chopped pickled peppers, the cucumber half-moons, a drizzle of oil, a squeeze of lemon juice, and some seasoning.
ORDER’S UP!
Plate up the golden chickpea nugget bites and the chilli broccoli. Side with the fresh salad and a lemon wedge. Serve with the mayo for dunking. Tuck in, Chef!