snippets of my life

Diary

Chickpea Nuggets

I remember when we were young, my mother would always prepare our meals for school at the crack of dawn. We would have a nice hot breakfast and she would pack us lunch. One of our breakfasts, as weird as it sounds, would be chicken nuggets with rice.

Granted, it was an easy and quick one. But to wake up every morning at 5am to feed 4 kids some hot meals before school? I don’t blame her for wanting it to be quick and easy.

But of course, now that I no longer eat meat, chicken nuggets aren’t happening. But chickpea nuggets are! :D

Chickpeas are amazing source of plant-based protein. They're also packed with fiber and a whole loads of vitamins and minerals.

Switching to a plant-based diet, I have to find ways to get adequate amounts of vitamins and minerals. Like for example, iron!

Iron is an essential nutrient to keep us functioning throughout the day. Lately, I’ve been feeling extra fatigued and tired, like I was broken or something. During my period, I had DAYS of headaches! Usually the headache only comes for a day and then it’s gone. This time around, it lasted for almost my entire cycle. Not.cool!

After talking to my trainer, she mentioned that I could be lacking in iron.

Women in the age of 19 – 50 are recommended to consume 18mg of iron per day. There are 4.7mg of iron found in 1 cup of cooked chickpeas – 26% of your daily iron intake. Well hello chickpeas!

INGREDIENTS

Serves 4
½ cup chickpea crumbs (or panko breadcrumbs)
½ cup oat flour
1 (15-ounce) can garbanzo beans (water reserved)
1 teaspoon Himalayan salt
1 teaspoon smoked paprika
½ teaspoon cracked black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon thyme
½ teaspoon dried basil
¼ teaspoon mustard seed
¼ celery seed

  1. Preheat the oven to 375°F.
  2. Place the chickpea crumbs in a shallow bowl. Set aside
  3. Line a baking sheet with parchment paper. Set aside.
  4. Drain the chickpeas over a bowl or measuring cup. Set the chickpeas aside and save ¼ cup of the liquid.
  5. Place the chickpeas into the food processor and add in all the spices. Pulse until crumbly.
  6. Whisk the reserved chickpea liquid until foamy. Add the foamy chickpea liquid and oat flour to the food processor. Pulse until the mixture forms a ball. If your mixture is too lose, add more oat flour, one tablespoon at a time.
  7. Shape chickpea mixture into nuggets and coat them in the chickpea crumbs. Place on the parchment-lined baking sheet.
  8. Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

Macros (per serving):
Cal: 175
Carbs: 29g
Fats: 3g
Protein: 8g