| 8 | 40 | 311 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 can (15oz) | Chickpeas, canned, drained (+ liquid from can) |
| 2 clove(s) | Garlic ((or 1 tsp. garlic powder)) |
| 1/2 cup | Oat flour |
| 1 tbsp | Flaxseed meal (ground) |
| 1/2 tsp | Salt |
| 1 tsp | Onion powder |
| 1 cup | Bread crumbs, plain |
| 1/2 tsp | Black pepper (to taste) |
1. Preheat oven to 450°.
2. Line baking sheet with parchment paper.
3. Drain liquid from can of chickpeas into a small bowl.
4. In another small bowl, add breadcrumbs.
5. Add oat flour to food processor or make your own oat flour in food processor1.
6. Add garbanzo beans, garlic, flax, salt, and onion powder to food processor.
7. Blend about 5 seconds or until ingredients are combined but not too smooth (some texture is ideal).
8. Form chickpea dough into nuggets.
9. Dip nuggets one at a time into chickpea liquid and evenly coat. Then dip into breadcrumbs and evenly coat. Place nuggets on baking sheet.
10. Bake on 450° for 15 minutes, flip, and bake another 15 minutes. Enjoy!
| Grain | 1.6 |
| Meat Alternative | 0.7 |
| Vegetables | 0.8 |
