Sweet Potato Chickpea Veggie 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. 

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:

• Baked Sweet Potato Fries
• Garlic Parmesan Parsnip Fries
• How to Cook Corn on the Cob
• Turkey Sliders with Beet Slaw and Mashed Avocado
• Best Homemade Turkey Burgers
• Buffalo Chicken Burgers with Blue Cheese Dressing
• Mahi Mahi Burgers with Chipotle-Avocado Spread
• Grilled Summer Veggies
• Kale Chicken Meatballs
• Baked Turkey Meatballs
• Air Fryer Sweet Potato Home Fries

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:

• Quinoa and Spinach Salmon Cakes with Dill and Lemon Yogurt Dip
• Zucchini Quinoa Bites 
• Mini Cauliflower Grilled Cheese with Spinach 
• Flax Fish Sticks
• Sweet Potato Apple Bites
• Broccoli Bites

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. 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. 

**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.