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Chick pea nuggets

Chick pea nuggets




Cooking time


1 can of 398 ml Graves Chick Peas, ¼ cup of the liquid reserved (aquafaba)

½ cup breadcrumbs (panko or gluten-free)

½ cup rolled oats


1 tsp sea salt

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika


1. Preheat oven to 375°F.

2. Place the breadcrumbs on a baking sheet and toast in oven until golden brown, approximately 5 minutes. Transfer to a bowl to cool.

3. Blend the oats in a food processor or blender until fine, like flour. Transfer to a bowl.

4. Place a strainer over a mixing bowl. Pour Graves Chick Peas into the strainer so the liquid drains into the bowl below – you will need 1⁄4 cup of this liquid. Place the chick peas into the food processor with salt and the other seasonings and pulse until crumbly.

5. Separately, whisk 1⁄4 cup of the chick pea liquid (called “aquafaba”) until foamy. Add the aquafaba and most of the oat flour, reserving a couple tbsp, to the crumbly chick pea mixture in the food processor. Pulse until it forms a ball. If the mixture is too wet, add the remaining oat flour.

6. With your hands, shape the mixture into individual nuggets. This recipe should make roughly 10-12 nuggets.

7. Roll the nuggets in the bread crumbs to coat and then place them on a parchment-lined baking sheet.

8. Bake until crispy and golden, 15 to 20 minutes at 375°F. Serve with your favourite dipping sauce.

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