This is such a great way for kids to eat chickpeas and quinoa. They’re easy to make and my 1 year old triplets really enjoyed them!

When creating this recipe, I wanted to use nutritious ingredients especially ones that contained legumes and vegetables. Additionally, I wanted it to have minimal ingredients with it also being easy to make. I remember trying this recipe for the first time and thinking it was going to be a failed attempt. However, once the chickpea nuggets had cooled , I was so surprised to find the recipe had actually worked. 

The exterior of these nuggets are crispy just like chicken nuggets but the interior is soft in texture which makes it easy for children to eat and enjoy. They may be eaten on their own, as a side or with a dip like guacamole or hummus.
I especially love how nutritious these are!

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In addition to the chickpeas, these nutritious nuggets have additional hidden nutritious ingredients- quinoa and sweet potatoes!

Chickpea Quinoa Nuggets

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A delicious and nutritious way to enjoy chickpeas; turn the chickpeas into nuggets with hidden nutritious ingredients-the quinoa and sweet potatoes.

• Author: Astghik

Ingredients

Units USM Scale 1x2x3x

• 13 ounces of chickpeas, liquid drained (the one I used didn’t have any added salt)
• 1/4 cup uncooked quinoa
• 1/2 cup diced sweet potatoes
• 1/2 teaspoon granulated garlic, optional
• 1 teaspoon granulated onion, optional

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Instructions

1. Preheat the oven to 400F
2. Rinse the quinoa and transfer it to a saucepan along with the diced sweet potatoes.
3. Add 1/2 cup of filtered water.
4. Cover and bring to a boil.
5. Lower the heat to low and simmer for about 15-20 minutes or until the water has been absorbed, the quinoa is cooked and the sweet potato is soft.
6. Place the rinsed chickpeas, the cooked quinoa and sweet potatoes along with the granulated garlic and onion to a food processor.
7. Blend/pulse till it’s combined and sticks together when pressed between your fingers.
8. Use a tablespoon measure to scoop and form them into desired shape.
9. Place it on a baking sheet lined with unbleached parchment paper and bake for 15-18 minutes. It might feel soft to the touch but will firm up once cooled.
10. Let it cool and serve.