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Sweet Potato Chickpea Veggie Nuggets


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These Sweet Potato Chickpea Veggie Nuggets make for great finger food for infants and toddlers. These veggie nuggets are super tasty and excellent for picky eaters. Also, they’re gluten-free, dairy-free, and Vegan friendly

Sweet Potato Chickpea Nuggets

When you think finger food or toddler food one of the first things that come to mind are probably chicken nuggets. Which is why this was one of the first foods I made for my daughter. Making healthy chicken nuggets was rather easy as there are so many ideas on how to out there. This inspired me to come up with a new recipe of my own.

From a very young age my baby girl Emma hasn’t been to fond of chicken. She loves chicken soup and has since she was an infant. However, when it comes to her having chicken on it’s own she’s very picky about it. Even with chicken nuggets. This is where the idea of making veggie nuggets came from.

Ingredients needed to make Sweet Potato Chickpea Veggie Nuggets:

  • Sweet Potatoes– Use purple sweet potatoes for a fun color. Use butternut squash or pumpkin as an alternative. 
  • Chickpeas– Make sure they are drained and rinsed then pat dry. 
  • Flax Meal– Adds more fiber and will help the nuggets bind together. 
  • Oat Flour– Soaks up moisture from mixture so that it can be easier to work with. 
  • Seasonings– Paprika, Italian seasoning, garlic powder, onion powder, pink sea salt and pepper for flavor. Because this is a recipe made for babies and toddlers I like to keep the seasonings to a minimum. If you are making it for older kids or adults, feel free to add more seasonings to your liking.

Equipment needed to make Sweet Potato Chickpea Veggie Nuggets:

  • Medium Saucepan– To boil the sweet potatoes in.
  • Food Processor– To blend together sweet potatoes and chickpeas. 
  • Large Mixing bowl– For mixing all of the ingredients in. 
  • Large Baking Sheet Pan– To bake the veggie nuggets in. 
  • Parchment Paper– For lining the sheet pan for less of a mess and to prevent veggie nuggets from sticking to it.
  • Saran Wrap– To cover your mixture while it chills.

How to make Sweet Potato Chickpea Nuggets:

  • Step 1– Start prep work; Line a large baking sheet pan with parchment paper. Drain and rinse chickpeas then pat dry. Peel sweet potatoes and cut them into fourths. 
  • Step 2– Place sweet potatoes in a medium saucepan and fill with enough water to cover them. Make sure sweet potatoes are completely submerged in water. Place saucepan on stovetop on high heat. Bring to a boil. Continue boiling sweet potatoes until they are soft and tender. Once sweet potatoes are ready, drain them and place them in food processor bowl. 
  • Step 3– Add prepped chickpeas into food processor along with cooked sweet potatoes. Pulse on high for about 30-40 seconds. Until sweet potatoes and chickpeas are well combined and smooth texture is reached. Make sure there aren’t any chunks of chickpeas or sweet potatoes left. 
  • Step 4– In a large mixing bowl, combine oat flour and flax meal. Sprinkle in spices and herbs; paprika, Italian seasoning, garlic powder, onion powder, pink sea salt and black pepper. Whisk together until well combined. 
  • Step 5– Fold sweet potato and chickpea mixture into dry ingredients. Using a spatula, continue mixing until all ingredients are well combined and there are no traces of flour left. You want your flour to be very well incorporated into sweet potato and chickpea mixture. You should be left with an almost doughy texture. 
  • Step 6– Place Saran Wrap over bowl and place mixture in the fridge. Allow it to chill for abut 20-30 minutes. 
  • Step 7– Once time has passed, remove mixture from the fridge. Place prepped baking sheet pan next to bowl with mixture. Preheat oven at 400 degrees Fahrenheit. 
  • Step 8– Using a spoon, start scooping out mixture. Use your hands to shape mixture into small nuggets that are about 3-4 inches long and about 1/4-1/2 inch thick. Align nuggets on prepped sheet pan. Continue this process until all mixture has been shaped into nuggets. This mixture can get sticky as it comes back to room temperature. Just work through it and if it gets too sticky, sprinkle a bit of oat flour on your hands and that will help. 
  • Step 9– Once all nuggets have been prepped, place in preheated oven and bake for 12-15 minutes. Remove from oven and allow them to cool-down and finish setting for about 10 minutes. 
  • Step 10– Serve with BBQ sauce, ketchup or your favorite dipping sauce. Enjoy!

Tips and Substitutions:

  1. Slice sweet potatoes in half or even fourths to boil- This will cook the sweet potatoes faster.
  2. Make sure to drain and rinse your chickpeas- If you are using canned cooked chickpeas. Also, make sure to pat them dry to soak up any extra moisture.
  3. The mixture can get pretty sticky– Placing the mixture in the fridge and allowing it to chill for a few minutes, makes it less sticky and easier to work with. However, as it comes to room temperature, it may get sticky again. You will have to work through it and shape them as nuggets or circles if you prefer. (I think they look cuter when shaped like nuggets). Once they’re baked they will keep together and get a great nugget like consistency and texture. 
  4. If it starts to get too sticky– Sprinkle a bit of oat flour on your hands and that will help. 
  5. This recipe is meant mainly for toddlers and kids- So it’s lightly seasoned and it can be easily tweaked for infants too. If you are making for older kids or adults, feel free to add more seasonings to your liking.
  6. Substitute for flax mean- Use blanched almond flour.
  7. Substitute for oat flour- Use blanched almond flour.
  8. Switch up your sweet potato– Use purple sweet potatoes for a fun color. Use butternut squash or pumpkin as an alternative. 

What to serve these Sweet Potato Chickpea Veggie Nuggets with:

Why you will love these Sweet Potato Chickpea Veggie Nuggets:

We all know how chicken nuggets are a very popular food with kids and even grown ups. While they’re widely popular who says that nuggets only have to be made out of chicken? I have seen many options for veggie nuggets in the freezer aisle at the grocery store so why not make your own at home?

As I developed this veggie version it was evident they should have a good source of protein. It hit me that when Emma was in the puree stage, I made a sweet potato hummus puree for her.  She absolutely loved this puree and gave me the idea to use these two ingredients in this recipe. That’s how these Sweet Potato Chickpea Veggie Nuggets came about.

I experimented with a couple of different flours and breading and finally arrived at a recipe I was satisfied with. The chickpeas and sweet potato make a great combination to make great veggie nuggets. These sure do have a “nugget” texture, great taste and of course much healthier than traditional chicken nuggets.  They’re a great option for picky eaters as they only see nuggets and can’t see the veggies in them. Making them can even be a fun activity to make with your little ones in the kitchen.

Meal Prepping it:

These Sweet Potato Chickpea Nuggets are great for meal prep. They make a large batch that you can keep in your fridge for up to 4-5 days. These are great for toddler lunches or dinners. They are also perfect to pack for kid’s lunchboxes.

Sweet Potato Chickpea Veggie Nuggets FAQ’s:

What are veggie nuggets made of?

There are many variations of veggie nuggets out there. They all use different ingredients and different veggies. This specific recipe for Sweet Potato Chickpea Veggie Nuggets are made with sweet potatoes, cooked chickpeas, flax meal, oat flour and seasonings. 

Are veggie nuggets healthy?

Yes. Particularly, these Sweet Potato Chickpea Veggie Nuggets. They are rich in fiber and protein along with more essential vitamins and minerals. 

Can You Freeze Veggie Nuggets?

You can certainly freeze veggie nuggets. Especially these Sweet Potato Chickpea Nuggets. I love keeping some in the freezer as they come in handy when I need to prep a quick lunch or dinner for my daughter. You can keep frozen for 1-3 months. Thaw out in the fridge and reheat in the oven at 350 degrees.

Are These Vegan Veggie Nuggets?

These veggie nuggets are vegan friendly. They are egg-free, dairy-free and gluten-fee as well. 

Can I make these Vegetable Nuggets without eggs?

Yes you can and this specific recipe is made without eggs.

Did you like this Sweet Potato Chickpea Nuggets recipe? You may also like these other Finger Foods:

4 from 5 votes
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Sweet Potato Chickpea Nuggets

These Sweet Potato Chickpea Veggie Nuggets make for great finger food for infants and toddlers. These veggie nuggets are super tasty and excellent for picky eaters. Also, they're gluten-free, dairy-free, and Vegan friendly. 

Course Appetizer, Side Dish
Cuisine American
Keyword Sweet Potato Chickpea Veggie Nuggets, Veggie Nuggets
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 nuggets
Calories 103 kcal
Author Angelica Arias

Ingredients

  • 2 sweet potatoes
  • 15 oz chickpeas (drained and rinsed)
  • 1 cup oat flour
  • 1/2 cup flax meal
  • 2 tsp paprika
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 tsp pink sea salt
  • 1 tsp black pepper

Instructions

  1. Start prep work; Line a large baking sheet pan with parchment paper. Drain and rinse chickpeas then pat dry. Peel sweet potatoes and cut them into fourths.

  2. Place sweet potatoes in a medium saucepan and fill with enough water to cover them. Make sure sweet potatoes are completely submerged in water. Place saucepan on stovetop on high heat. Bring to a boil. Continue boiling sweet potatoes until they are soft and tender. Once sweet potatoes are ready, drain them and place them in food processor bowl.

  3. Add prepped chickpeas into food processor along with cooked sweet potatoes. Pulse on high for about 30-40 seconds. Until sweet potatoes and chickpeas are well combined and smooth texture is reached. Make sure there aren't any chunks of chickpeas or sweet potatoes left.

  4. In a large mixing bowl, combine oat flour and flax meal. Sprinkle in spices and herbs; paprika, Italian seasoning, garlic powder, onion powder, pink sea salt and black pepper. Whisk together until well combined.

  5. Fold sweet potato and chickpea mixture into dry ingredients. Using a spatula, continue mixing until all ingredients are well combined and there are no traces of flour left. You want your flour to be very well incorporated into sweet potato and chickpea mixture. You should be left with an almost doughy texture.

  6. Place Saran Wrap over bowl and place mixture in the fridge. Allow it to chill for abut 20-30 minutes.

  7. Once time has passed, remove mixture from the fridge. Place prepped baking sheet pan next to bowl with mixture. Preheat oven at 400 degrees Fahrenheit.

  8. Using a spoon, start scooping out mixture. Use your hands to shape mixture into small nuggets that are about 3-4 inches long and about 1/4-1/2 inch thick. Align nuggets on prepped sheet pan. Continue this process until all mixture has been shaped into nuggets. This mixture can get sticky as it comes back to room temperature. Just work through it and if it gets too sticky, sprinkle a bit of oat flour on your hands and that will help.

  9. Once all nuggets have been prepped, place in preheated oven and bake for 12-15 minutes. Remove from oven and allow them to cool-down and finish setting for about 10 minutes.

  10. Serve with BBQ sauce, ketchup or your favorite dipping sauce. Enjoy!

Recipe Notes

Tips and Substitutions:

    1. Slice sweet potatoes in half or even fourths to boil- This will cook the sweet potatoes faster.
    2. Make sure to drain and rinse your chickpeas- If you are using canned cooked chickpeas. Also, make sure to pat them dry to soak up any moisture.
    3. The mixture can get pretty sticky– Placing the mixture in the fridge and allowing it to chill for a few minutes, makes it less sticky and easier to work with. However, as it come to room temp it may get sticky again. You will have to work through it and shape them as nuggets or circles if you prefer. (I think they look cuter when shaped like nuggets). Once they’re baked they will keep together and get a great nugget like consistency and texture. 
    4. If it starts to get too sticky– Sprinkle a bit of oat flour on your hands and that will help. 
    5. This recipe is meant mainly for toddlers and kids- So it’s lightly seasoned and it can be easily tweaked for infants too. If you are making for older kids or adults, feel free to add more seasonings to your liking. 
    6. Substitute for flax mean- Use blanched almond flour.
    7. Substitute for oat flour- Use blanched almond flour.
    8. Switch up your sweet potato– Use purple sweet potatoes for a fun color. Use butternut squash or pumpkin as an alternative. 

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Nutrition Facts
Sweet Potato Chickpea Nuggets
Amount per Serving
Calories
103
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Sodium
 
191
mg
8
%
Potassium
 
207
mg
6
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
3314
IU
66
%
Vitamin C
 
1
mg
1
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

Instragram @thepeacheepear

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on May 18, 2017.



51 Comments

  1. These look great! My daughter would love these!

    1. thank you! they’re great for kids!

      1. Leanne

        Hi! This recipe looks great thanks for sharing it. I have a question about the sweet potatoes. Since every potato is a different size, do you know how many cups you used?

        1. Hi Leanne,

          I’ve never actually measured the potatoes in cups. I’m sorry. I typically use 2 medium size potatoes. I’ll definitely take your feedback however and measure out the potatoes next time I make these and edit the recipe with that option. Thank you so much!!

  2. Natalie

    That’s it- I need to make these! Hoping my picky toddler will like them. At least I know I’ll eat them haha

    1. lol! my daughter has been a bit of a picky eater lately and she loves these! and yes if all else fails you can eat them! lol

  3. 5 stars
    This looks lovely!!!! I am transitioning to a plant based diet, I can still make this without the eggs. Thanks for sharing.

    1. thank you! yes other moms have made these with flax eggs instead and they’re just as lovey!

      1. melanie

        I don’t see eggs in the list of ingredients.

  4. I’m defiantly going to make this at our next family get together. My family goes crazy over anything involving sweet potatoes.

    1. It’s a great recipe to make for a large crowd. These work as appetizers too! Let me know how it goes!

  5. Such a perfect recipe for Sunday evening snack. tasty and healthy. I am surely gonna try my hands on this. Thansk for sharing

    1. Thank you! They make great appetizers too!

  6. This looks so good. I’m trying out the recipe tomorrow.

    1. Thank you! Please let me know how you like them!

  7. […] Sweet Potato Chickpea Nuggets […]

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  11. Hoping my picky toddler will dig these

    A full cup of flax meal…am I reading that correctly?

  12. Ana

    Can these be frozen for future use?

    1. Yes! I freeze them all the time. Up to 3 months is the most I’ve left them in the freezer. To thaw out, I leave them in the fridge over night then reheat then in the oven at 350 degrees for about 8-10 minutes.

  13. […] Sweet Potato Chickpea Nuggets […]

  14. […] Sweet Potato Chickpea Nuggets […]

  15. Stephanie

    Can I make this with another flour, like almond?

    1. Yes you can use almond flour instead!

  16. Jeannie

    Is it 1 cup of flax and 1 Tbsp paprika? The font looks like an “r” or pi sign on my phone. Can’t wait to try them! Thank you!

    1. Yes it’s a 1 for both. I know the font is a little funny. I’m planning on changing it soon!

  17. Marilea

    2 stars
    These were pretty nasty. But I think they have potential. I seasoned the chickpeas before mixing them with the sweet potato. That mixture tasted good. I then added the flour and flax. That mixture was nasty. All I can taste was flax. So if that’s your thing. I then added in the paprika. Made no difference. Because they were so dry I added in some hot sauce. That made them spicy. Once they were cooked I tasted flax first then the hot sauce. That’s a lot of flax. I think the idea is great! But I have to find an alternative to flax, and the oat flour too I think dried them out. Maybe I just don’t like the flavor of flax in my food. Thanks for sharing though. It’s nothing personal against blogger. 😬

    1. Thank you for your feedback. I truly appreciate it. I get a lot of mixed reviews about these nuggets. The thing about these is when I first developed them they were for my infant almost toddler daughter. It was one of the first solid foods I made for her. This is why they are more on the bland side. Babies can’t have too much seasoning. One of the top things on my list as I improve this blog once I get back into it full time (just had a baby) is to improve this particular recipe for it to be more kid and adult appropriate. It has been shared so much by now and it seems to appeal adults and older kids more.

  18. Tiffany

    Can you use an alternative for flax meal?

  19. This looks so good! What a great alternative for kids and adults to get more veggies in!

  20. Thanks for sharing! Do they keep long?

    1. They’re good in the fridge for you to five days and in the freezer for up to three months.

  21. Jessica

    5 stars
    These were actually quite good, better than I expected. I microwaved the sweet potatoes to save time, and I also made my own oat flour by putting oats in the food processor. I added onion powder and garlic powder. I didn’t find them difficult to shape into nuggets, either! They were pretty tasty, although I wouldn’t consider the texture similar to A chicken nugget, it was more similar to the sweet potato. I baked them for the recommended time at 425 because I was also cooking baked fries, and they browned nicely and were crispy on the outside but soft on the inside. My kids liked them as well (2.5, 1). Thank you for sharing!

  22. This looks so good! What a great way to enjoy a similar taste and texture but with high nutrition!

  23. Thanks for sharing! Does it freeze well?

    1. Yes they do! Freeze for up to 3 months!

  24. Ashley

    These look great! Can you use any other flours besides oat? My son can’t have oats unfortunately.

    1. You can try using almond flour.

  25. Jamie

    What can I replace oat flour with?

    1. You can use almond flour instead.

  26. Rachel

    5 stars
    Loved these! They are so yummy!

  27. Keryn

    How make the get crunchy and crispy

  28. Victoria

    5 stars
    These didn’t look particularly appetizing to me when I made them, but my picky toddler LOVES them. She eats them up readily without any sauce. They make a great travel snack. I pull a couple out of the freezer and they are softened and ready to eat while we are out.

  29. Prianka Chilukuri

    3 stars
    Was so excited about these but 1 tbsp paprika was WAY too spicy for my toddler. Was that supposed to say 1 tsp??

    1. Paprika helps give the nuggets more color. You can definitely use less. About 1-2 tsps.

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