Vegan Eggplant Meatballs

Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients, plus spices!

The post Vegan Eggplant Meatballs appeared first on Sweet Simple Vegan.

Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients plus spices!

eggplant meatballs stacked on top of spaghetti and marinara sauce

When it comes to our favorite vegan eggplant recipes, these eggplant meatballs are easily in the top 5! They’re a hearty, savory flavor-explosion and a must-make recipe for weeknights, family dinner, or even entertaining during the holidays. 

If you love our Vegan Eggplant Rollatini and Vegan Eggplant Parmesan, this eggplant meatball recipe is guaranteed to be a hit! 

eggplant, breadcrumbs, nutritional yeast, celery, chickpeas, onions, parsley, water, basil, chia seeds, liquid smoke, salt, oregano, pepper, garlic

Ingredients You’ll Need 

  • Chia seeds: Acts as an egg replacer and helps to bind the vegan meatball mixture together. If desired, you can replace the chia seeds with an equal amount of ground flaxseeds to make a flax egg.
  • Aromatics: A simple combination of white onion, celery, and a few cloves of fresh garlic create a flavorful base for the meatballs and infuse so much flavor! 
  • Eggplant: We used an Italian eggplant to make these meatballs. Italian eggplants are typically a bit smaller and denser than other varieties, making them perfect for chewy vegetarian meatballs! If you have one large eggplant, start with half and increase as needed to achieve the right texture.
  • Garbanzo beans: Adds protein and addition texture to the meatballs that makes them extra hearty. We used canned chickpeas to make this recipe as quick as possible, but feel free to cook chickpeas from dry (you’ll need 1 cup). 
  • Panko breadcrumbs: We prefer panko breadcrumbs in these vegan eggplant meatballs because they have a lighter, more airy texture that creates more tender, juicy meatballs. With that being said, regular breadcrumbs are the next best option. 
  • Fresh herbs: Fresh parsley and fresh basil leaves add fresh Italian flavor that brings these meatballs ot life! We highly recommend using fresh herbs! 
  • Nutritional yeast: Adds a natural cheesiness and umami flavor that adds depth of flavor to the meatballs. If you’re buying nutritional yeast for the first time, look near the other spices in the grocery store. 
  • Spices: You’ll need a simple blend of salt, dried oregano, and freshly ground black pepper to round out the flavor in the nutritional yeast and fresh herbs. Feel free to swap the dried oregano with an Italian seasoning, if needed.
a bowl of spaghetti topped with marinara and eggplant meatballs with basil and dairy-free parm

Equipment Needed

How to Make Eggplant Meatballs

  1. Prepare the chia egg. Combine the chia seeds with 3 tablespoons of water in a small bowl. Set aside for about 15 minutes until the chia egg thickens. 
  2. Preheat and prep. Preheat a convection oven to 375°F or 400°F if using a conventional oven. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  3. Sauté the aromatics. Heat about 2 tablespoons of oil in a medium pan over medium heat. Once heated, add the onions and celery and cook until translucent, about 3-5 minutes. Add the garlic and cook for another minute, stirring frequently. 
  4. Sauté the eggplant. In the same pan, add the diced eggplant and cook, stirring often, until the eggplant is soft and has reduced by about half, about 8 to 10 minutes. Add additional oil if needed to prevent burning or sticking. 
  5. Combine the veggies and garbanzo beans. Remove the pan from heat and add the garbanzo beans. Mix until everything is uniform.
  6. Process in batches. Transfer half of the eggplant mixture to a large cup food processor and pulse until chopped and uniform (be careful not to puree!). Once chopped, transfer the mixture to a large bowl and repeat the process with the remaining mixture. 
  7. Make the meatball mixture. Add the chia egg, breadcrumbs, fresh herbs, spices, and optional liquid smoke to the bowl with the pulsed eggplant mixture. Using a spatula or clean hands, mix until well combined and uniform. Taste and add additional salt as needed.
  8. Form the meatballs. Using a cookie scooper, scoop the meatball mixture into uniform-sized meatballs (we make ours about 1.5 tablespoons large). Place them on the lined baking sheet as you go, leaving 1/2-1 inch of space between each. We yielded 34 meatballs that were about 1 inch in diameter. 
  9. Bake. Transfer the baking sheets to the oven and bake until the eggplant meatballs are firm and golden brown, about 24-30 minutes. 
  10. Serve. Allow the vegetarian eggplant meatballs to cool directly on the baking sheet for a few minutes, then serve as desired. Enjoy! 
vegan eggplant meatballs on top of spaghetti

Serving Suggestions 

In addition to making the perfect bowl of spaghetti and meatballs, these meatless meatballs can be used for so much more! 

We personally love using them to make our Classic Vegan Meatball Sub Sandwich with Homemade Marinara SauceVegan Parmesan Cheese, and Caramelized Onions

They can also be used to make Vegan Meatball Mozzarella Hot Pockets, chop them up and sprinkle them on a Veggie Pizza or French Bread Pizza, or add them to your favorite pasta like our Instant Pot Pizza Pasta for a fun twist! You can even serve them as is drizzled with your favorite tomato sauce and a side of crusty bread. YUM.

Recipe FAQs

Are these eggplant meatballs gluten-free?

This recipe contains panko breadcrumbs and is not naturally gluten-free. However, it can easily be made gluten-free by swapping in your favorite gluten-free breadcrumbs. 

Is this recipe oil-free?

It can be made oil-free– simply cook the vegetables with water instead of oil.

What is a convection oven?

A convection oven is very similar to an air fryer, just on a larger scale. We have tested this recipe in the oven, in an air fryer, and on the stovetop and found that the oven yields the best results. We prefer to use a convection oven for these, but they still work well if you have a regular oven! 

Storage and Freezing Instructions

Leftover homemade meatballs will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. 

To refrigerate, allow the meatballs to cool completely to room temperature, then layer in an airtight container. Seal tightly, then store in the refrigerator until ready to reheat and serve. 

To freeze, let the meatballs cool completely, then place the baking sheet in the freezer. Allow the meatballs to freeze for 1-2 hours, or until frozen solid. 

Once frozen, transfer the meatballs to a freezer-safe bag or freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in a convection oven.  

vegan meatball sandwiches with melted cheese by sweet simple vegan

More Delicious Eggplant Recipes You May Enjoy:

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Print
a bowl of spaghetti topped with marinara and eggplant meatballs with basil and dairy-free parm

Vegan Eggplant Meatballs Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 34 meatballs
  • Diet: Vegan

Description

Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients, plus spices!


Ingredients

  • 1 tablespoon chia seeds (or flaxseed meal)
  • 3 tablespoons water
  • Oil, for cooking
  • 1 cup white onion, finely diced
  • 1/2 cup celery, finely diced
  • 3 cloves garlic, finely minced
  • 1 unpeeled Italian eggplant, diced
  • 1 cup cooked garbanzo beans 
  • 2 cups panko breadcrumbs
  • 1/3 cup finely chopped parsley, packed
  • 1/4 cup finely chopped basil, packed
  • 1/4 cup nutritional yeast
  • Optional: 2 teaspoons liquid smoke
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper 

Instructions

  1. Prepare the chia egg. Combine the chia seeds with 3 tablespoons of water in a small bowl. Set aside for about 15 minutes until the chia egg thickens. 
  2. Preheat and prep. Preheat a convection oven to 375°F or 400°F if using a conventional oven. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  3. Sauté the aromatics. In a medium pan over medium heat, heat about 2 tablespoons of oil. Once heated, add the onions and celery and cook until translucent, about 3-5 minutes. Add the garlic and cook for another minute, stirring frequently.
  4. Sauté the eggplant. In the same pan, add the diced eggplant and cook, stirring often, until the eggplant is soft and has reduced by about half, about 8 to 10 minutes. Add additional oil if needed to prevent burning or sticking. 
  5. Combine the veggies and garbanzo beans. Remove the pan from heat and add the garbanzo beans. Mix until everything is uniform.
  6. Process in batches. Transfer half of the eggplant mixture to a large cup food processor and pulse until chopped and uniform (be careful not to puree!). Once chopped, transfer the mixture to a large bowl and repeat the process with the remaining mixture. 
  7. Make the meatball mixture. Add the chia egg, breadcrumbs, fresh herbs, spices, and optional liquid smoke to the bowl with the pulsed eggplant mixture. Using a spatula or clean hands, mix until well combined and uniform. Taste and add additional salt as needed.
  8. Form the meatballs. Using a cookie scooper, scoop the meatball mixture into uniform-sized meatballs (we make ours about 1.5 tablespoons large). Place them on the lined baking sheet as you go, leaving 1/2-1 inch of space between each. We yielded 34 meatballs that were about 1 inch in diameter. 
  9. Bake. Transfer the baking sheets to the oven and bake until the eggplant meatballs are firm and golden brown, about 24-30 minutes. 
  10. Serve. Allow the vegetarian eggplant meatballs to cool directly on the baking sheet for a few minutes, then serve as desired. Enjoy! 

Notes

  • Gluten-free: This can be made gluten-free with gluten-free breadcrumbs. 
  • Oil: You can cook the vegetables with water instead of oil if desired.
  • Storage: Leftovers will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
    • To refrigerate, cool completely and then layer in an airtight container. Seal tightly, then store in the refrigerator until ready to reheat and serve.
    • To freeze, cool completely, then place the baking sheet in the freezer. Allow the meatballs to freeze for 1-2 hours, or until frozen solid. Once frozen, transfer the meatballs to a freezer-safe bag or freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in a convection oven.
  • We have also tested this recipe in an air fryer and stovetop and found that the oven yields the best results. We prefer to use a convection oven for these, but they still work well if you have a regular oven! 
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Method: Oven

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Eggplant Meatballs appeared first on Sweet Simple Vegan.

Roasted Cauliflower Chickpea Wraps

I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold f…

I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying. The cauliflower and chickpeas are tossed in harissa paste to bring…

Lemon Chicken, Orzo, and Chickpea Salad

A finished bowl of Lemon Chicken, Orzo, and Chickpea Salad on a white platter atop a pink countertop.This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and…

The post Lemon Chicken, Orzo, and Chickpea Salad appeared first on The Defined Dish.

A finished bowl of Lemon Chicken, Orzo, and Chickpea Salad on a white platter atop a pink countertop.

This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and filling! Plus, perfect for meal prep.

A finished bowl of Lemon Chicken, Orzo, and Chickpea Salad on a white platter atop a pink countertop.

I love this salad for meal prep, because when it sits in the fridge for a couple of days, it gets even more flavorful and delicious. Whether you’re prepping meals for packed lunches or just to make mealtime a little bit quicker, this Lemon Chicken, Orzo, and Chickpea Salad is a great option.

Four meal prep containers with Lemon Chicken, Orzo, and Chickpea Salad on a pink countertop.

Featuring tender orzo, well-seasoned chicken, hearty chickpeas, and fresh kale all tossed in a fresh herby and lemony dressing, this salad is both refreshing and hearty.

Here’s what you’ll need:

  • Orzo Pasta
  • Boneless Skinless Chicken Breasts
  • Extra Virgin Olive Oil
  • Kosher Salt
  • Black Pepper
  • Lemon
  • Champagne or White Wine Vinegar
  • Dijon
  • Shallot
  • Fresh Parsley
  • Fresh Dill
  • Garlic Powder
  • Turmeric Powder
  • Chickpeas
  • Lacinato Kale
The finished ingredients for Four meal prep containers with Lemon Chicken, Orzo, and Chickpea Salad on a pink countertop a white bowl, waiting to be tossed with the dressing. The dressing sits in a small white dish to the side. The dishes are on a pink countertop.

Step-by-step:

step one: cook the orzo

Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.

step two: prep the chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.

step three: cook the chicken

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.

step four: make the dressing

In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.

step five: add the rest of the salad ingredients

Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.

step six: finish and serve

Cut the chicken into ½-inch cubes and add to the salad and toss once more.

Recipe FAQs:

is this salad a good meal-prep option?

Absolutely! This is one of those salads that just gets better after it rests in the fridge, allowing the flavors to really blend together.

Is this salad an entree or side?

This is definitely a main that is perfect for lunch or a refreshing dinner! While this salad is bright and light from the lemony and herby dressing, the addition of the orzo, chicken, and chickpeas makes it hearty and filling too.

Can I add any cheese to this salad?

Yes! I love adding crumbled feta or goat cheese if I’m wanting more of a tangy or creamy flavor.

I can’t wait to hear what you think of this salad! Let me know in the comments below after you make it.

Looking for more hearty salad recipes? Try these!

Rainbow Chickpea Salad

Mexican-Inspired Chopped Salad

Tangy Thai Shrimp and Noodle Salad

A finished white bowl of Four meal prep containers with Lemon Chicken, Orzo, and Chickpea Salad on a pink countertop.
Print

Lemon Chicken, Orzo, and Chickpea Salad

Dairy-free
Servings 4 servings
Calories 467kcal

Ingredients

For the Orzo and Chicken:

  • 1 cup uncooked orzo pasta
  • 2 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper

For the Salad:

  • ¼ cup extra virgin olive oil
  • Zest of ½ lemon
  • ¼ cup lemon juice
  • 1 tablespoon champagne or white wine vinegar
  • 2 teaspoons dijon
  • ¼ cup minced shallot 1 large shallot
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped fresh dill
  • 1 teaspoon garlic powder
  • ½ tsp turmeric powder
  • 15- ounce can chickpeas drained and rinsed
  • 1 bunch Lacinato kale de-ribbed and finely chopped

Instructions

Cook the Orzo and the Chicken:

  • Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.
  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.
  • Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.

Make the Salad:

  • In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.
  • Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.
  • Cut the chicken into ½-inch cubes and add to the salad and toss once more.

Notes

I typically keep this dairy-free, but I also love adding some crumbled feta to my salad if I want a touch of tangy/creamy flavor.

Nutrition

Calories: 467kcal | Carbohydrates: 48g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 1526mg | Potassium: 477mg | Fiber: 7g | Sugar: 3g | Vitamin A: 848IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

The post Lemon Chicken, Orzo, and Chickpea Salad appeared first on The Defined Dish.

Crispy Air Fryer Chickpeas

Quick and healthy, these Crispy Air Fryer Chickpeas are a satisfying snack that are crunchy, flavorful, and packed with protein! Plus, they’re incredibly easy to make with just three simple ingredients. Why I Love This Recipe Chickpeas, also known as garbanzo beans, are a powerhouse snack packed with protein and fiber. These air fryer crispy…

The post Crispy Air Fryer Chickpeas appeared first on Weelicious.

Quick and healthy, these Crispy Air Fryer Chickpeas are a satisfying snack that are crunchy, flavorful, and packed with protein! Plus, they’re incredibly easy to make with just three simple ingredients.

Air Fryer Crispy Chickpeas in serving bowl.

Why I Love This Recipe

Chickpeas, also known as garbanzo beans, are a powerhouse snack packed with protein and fiber. These air fryer crispy chickpeas are everything you crave in a snack—perfectly crunchy, salty, and downright addictive. You could even add them to a salad for some crunch! They’re so versatile that you can even make a sweet version, like my Roasted Honey Cinnamon Chickpeas.

What I love about Air Fryer Crispy Chickpeas is how easy they are to customize. Just like with my paper bag popcorn, the flavor possibilities are endless. Plus, they’re bite-sized, making them the ideal grab-and-go snack. The air fryer has become one of my favorite kitchen tools—it’s fast, efficient, and doesn’t require heating up the oven. Even my kids are getting in on the fun, experimenting with different recipes and enjoying the quick results.

The Ingredients

Air Fryer Roasted Chickpeas ingredients.

You only need 3 basic ingredients to make this delicious snack:

  • Chickpeas (Garbanzo Beans): Canned chickpeas are a great source of protein. When roasted in the air fryer, they become super crispy and totally addictive.
  • Oil: Just a couple teaspoons of your favorite cooking oil — Olive oil and avocado oil are great choices.
  • Kosher Salt: A sprinkle of salt is crucial in this recipe. Feel free to experiment with other seasonings like garlic powder, smoked paprika, or cumin to make this snack your own.

How to Make Crispy Air Fryer Chickpeas

Chickpeas rinsed, drained and patted dry in glass bowl.

Step 1: Drain and rinse chickpeas. Pat them dry with a paper towel or tea towel. Place chickpeas, oil and salt in a bowl and toss to coat.

Chickpeas in air fryer basket.

Step 2: Place chickpeas in air fryer basket.

Roasted chickpeas in air fryer basket.

Step 3: Air fry chickpeas at 375°F for 15 minutes or until golden.

Tips and Tricks

  • Dry Chickpeas Well: Removing as much moisture as possible before air frying will give you the crispiest chickpeas.
  • Customize Your Seasoning: Feel free to experiment with different seasonings like smoked paprika, garlic powder, or cumin for a flavor twist. Or opt for a sweeter version of roasted chickpeas and make my Roasted Honey Cinnamon Chickpeas.
  • Storage Tips: If you have leftovers (though they’re usually too good to last!), store them in an airtight container at room temperature for up to two days. Re-crisp them in the air fryer for a few minutes before serving if you need! I like to stash mine in a mason jar in my car or purse so they’re always on hand when we’re driving around between school and activities.

FAQs

Why are my roasted chickpeas not crispy?

The key to super crispy chickpeas is to dry them really well after rinsing them. Use a paper towel or tea towel to pat them dry. The drier they are when they go into the air fryer, the crispier they’ll become.

Does air frying chickpeas make them less healthy?

Air frying chickpeas is actually one of the healthier cooking methods. Most of the protein, fiber, and minerals in chickpeas remain intact, making air-fried chickpeas a nutritious and delicious snack option!

Why are my chickpeas popping in the air fryer?

Chickpeas pop in the air fryer because the moisture inside turns into steam, building up pressure. To minimize popping, dry your chickpeas well and avoid overcrowding the basket for even cooking.

Air Fryer Crispy Chickpeas in serving bowl.

More Crunchy Snacks

Crispy Air Fryer Chickpeas are the ultimate healthy snack! They’re simple to make, endlessly customizable, and always delicious. Whether you’re prepping school snacks for the week or just need something to munch on during the afternoon, these crispy chickpeas are sure to hit the spot.

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook, and TikTok for all the newest recipes!

Print

Air Fryer Crispy Chickpeas

These air fryer crispy chickpeas comes out addictively crunchy and salty, which is what I am often looking for in a snack! 
Course Side, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4
Calories 117kcal

Equipment

Ingredients

  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 teaspoons oil
  • 1/4 teaspoon kosher salt

Instructions

  • Drain and rinse your chickpeas then pat dry thoroughly with a paper towel or tea towel.
  • Place chickpeas, oil and salt in a bowl and toss to coat.
  • Place chickpeas in air fryer basket and air fry at 375°F for 15 minutes or until golden. 

Notes

  • Dry Chickpeas Well: Removing as much moisture as possible before air frying will give you the crispiest results.
  • Customize Your Seasoning: Feel free to experiment with different seasonings like smoked paprika, garlic powder, or cumin for a flavor twist. Or opt for a sweeter version of roasted chickpeas and make my Roasted Honey Cinnamon Chickpeas.
  • Storage Tips: Store leftovers in an airtight container at room temperature for up to two days. Re-crisp them in the air fryer for a few minutes before serving if you need!

Nutrition

Calories: 117kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 460mg | Potassium: 163mg | Fiber: 5g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

The post Crispy Air Fryer Chickpeas appeared first on Weelicious.

Veggie Nuggets

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves…

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re vegan and easily gluten-free. Dip into a fun sauce and enjoy as a meal or snack!

Veggie Nuggets

Why we love this recipe

We are always looking for dinner ideas over here—even as cookbook authors, we’re often stumped on what to make on any given date. Here’s a fun new idea that gets rave reviews at our house: veggie nuggets!

This homemade vegan version of chicken nuggets is made with a simple combination of frozen vegetables, spices, and oats. They’re so easy to whip up (no chopping involved), and they’re such a fun way to eat your veggies while also dipping them into a delicious sauce. They are a great dinner idea for kids and our kids go crazy for them: but I think Alex and I like them even more!

Ingredient notes for veggie nuggets

These veggie nuggets are so fun to make because they are so simple! This is a great project to make with kids because they can easily make them (it’s kind of like playing with play dough). But it’s not a kid-centered recipe either: they’re just as good for adults! It’s a fun way to eat your veggies, nugget-style.

  • Frozen mixed vegetables: Frozen vegetables are easiest here so no chopping is involved! Grab those bags of corn, carrots, peas and green beans. If you prefer, you can substitute the same volume of sauteed fresh vegetables (but we haven’t tested this).
  • Canned chickpeas: We recommend canned chickpeas for ease of this recipe: they also have a texture that works well. If you prefer, you can use 1 ½ cups cooked chickpeas, but you may need to add a little water if the texture of the dough doesn’t come together. (This recipe is optimized for canned chickpeas).
  • Garlic powder, smoked paprika, cumin, salt, and pepper: These seasonings make for a deliciously meaty flavor.
  • Old Fashioned rolled oats: Instead of flour, these nuggets are held together with oats! Do not substitute steel cut oats; they do not work in this recipe.
  • Panko: Panko (bread crumbs) make a crispy exterior for these veggie nuggets, which is a nice contrast to the soft interior. If desired, you can use gluten-free bread crumbs or crushed gluten-free crackers to make the recipe fully gluten-free.
Veggie nuggets ingredients

Dipping sauces

Veggie nuggets are great on their own but best served with a dipping sauce. This makes the flavor pop and is a nice contrast to the nugget texture. Don’t expect them to taste just like chicken nuggets either: these are veggie-based and need a little sauce to take them to the next level. Here are a few sauce ideas:

Storing leftovers

These veggie nuggets last well refrigerated for up to 4 days. To reheat, gently warm them on the stovetop or in the oven until room temperature (they are best when room temperature, not hot because the texture can become mushy).

More dinner ideas

This veggie nuggets recipe is a fun healthy dinner idea we love to eat as a family! Here are a few other dinner ideas:

Dietary notes

These veggie nuggets are vegetarian, vegan, and plant-based. For gluten-free, use gluten-free panko or crushed gluten-free crackers.

Frequently asked questions

Can I freeze these veggie nuggets?

You can freeze the baked veggie nuggets for later (though we have not tested this option; attempt at your own risk). Allow them to cool completely before placing them on a parchment lined baking sheet in the freezer for 1 hour to flash freeze, then transfer to a freezer safe container.

They’ll stay good in the freezer for up to 3 months. Reheat in a 350F oven until warmed through.

Can I customize the vegetables in this recipe?

Yes! Feel free to use your favorite vegetables or whatever you have on hand. Just keep in mind that the moisture content of different vegetables may affect the texture of the nuggets. For best results, we suggest using the frozen vegetables specified in the recipe.

Are these veggie nuggets kid-friendly?

Most definitely! The crispy texture and savory flavor of these veggie nuggets make them a hit with kids. You can also involve them in the preparation process for a fun and educational experience.

Print
Veggie Nuggets

Veggie Nuggets


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
Save Recipe

Description

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re naturally gluten-free and vegan. Dip into a fun sauce and enjoy as a meal or snack!


Ingredients

  • 2 tablespoons olive oil, plus more for brushing
  • 3 cups (12 ounces) frozen mixed vegetables (corn, carrots, peas and green beans)
  • 15-ounce can chickpeas (1 ½ cups)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup Old Fashioned rolled oats
  • ½ cup panko with 1 teaspoon olive oil, for coating (optional, or use gluten-free panko)

Instructions

  1. Preheat the oven to 400°F.
  2. Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Sauté the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
  3. Add the vegetables and the oats to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.
  4. Line a baking sheet with parchment paper. In a small bowl, mix the panko with 1 teaspoon olive oil. Gently form the dough into 1 ½ to 2 tablespoon-sized balls, then toss into the panko. Flatten into a nugget shape, patting so that the panko sticks to the nuggets.
  5. Bake the veggie dippers for 30 minutes, then flip and cook 5 minutes more until golden brown on both sides. Remove to wire rack to cool for at least 5 minutes before serving. Serve with yogurt tahini sauce, dill dip, comeback sauce, or other dipping sauces if desired. Leftovers last well refrigerated for up to 4 days.

Notes

For gluten-free, look for gluten-free panko. You can also use crushed gluten-free crackers. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

BBQ Ranch Chickpea Salad

If you are looking for a great dinner salad, this delicious BBQ ranch chickpea salad is a perfect choice. While this salad does not have meat (although don’t let that stop you from adding thick-cut sliced bacon if you like), chickpeas are a fanta…

If you are looking for a great dinner salad, this delicious BBQ ranch chickpea salad is a perfect choice. While this salad does not have meat (although don’t let that stop you from adding thick-cut sliced bacon if you like), chickpeas are a fantastic source of plant-based protein. Combined with our homemade BBQ ranch dressing...

The post BBQ Ranch Chickpea Salad appeared first on Salty Side Dish.

Vegan Chickpea Salad Sandwich (No Mayo!)

This vegan chickpea salad sandwich (no mayo!) is the perfect tuna salad alternative. Served with avocado and roasted carrots, it’s a great meal prep idea that’s full of tangy flavor. Gluten-free, oil-free, super easy.  We’re going back to basics today,…

This vegan chickpea salad sandwich (no mayo!) is the perfect tuna salad alternative. Served with avocado and roasted carrots, it's a great meal prep idea that's full of tangy flavor. Gluten-free, oil-free, super easy.  We're going back to basics today, folks. Like, really basic. Because after all, the only thing your heart and soul wants is a...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Chickpea Salad Sandwich (No Mayo!).

Cucumber, Avocado, & Crispy Chickpea Salad with Creamy Yogurt Feta Spread

Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a R…

Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,…

Classic Hummus Recipe

Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle…

Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle Eastern dip, including the classic hummus ingredients, ways to serve it, our special tricks, and more.

Hummus recipe

Why we love this recipe

A big pile of creamy, savory, garlicky hummus is essential when it comes to snacking, in our opinion! Hummus is basically it’s own food group, these days. But Alex and I have found store-bought hummus can be expensive and not taste so great.

So when we have time, we love to whip up a batch of chickpea dip at home! This our family favorite hummus recipe that has stood the test of time. It’s simple to make and has pure, lemony garlicky flavor. As two cookbook authors, we’ve tested this recipe to perfection: it’s our go-to for snacks, lunches, and parties. Give it a try: we hope you love it as much as we do!

Hummus ingredients

The key ingredients for any hummus recipe is chickpeas and tahini, a paste made from sesame seeds. From there, hummus can be made with any number of ingredients.

The classic flavorings are garlic, lemon juice, and salt. For our hummus recipe, we like adding in cumin to bring in additional savory notes, but it’s optional. Some hummus recipes have olive oil and some do not. We’ve found this recipe tastes great without it, so our recipe doesn’t require this ingredient.

In addition to the ingredients listed above, this hummus recipe uses aquafaba, the liquid form the chickpea can, to make it creamy. This is our trick to the best fluffy, creamy hummus! You don’t have to buy anything extra, so you technically need only 5 hummus ingredients (without the optional cumin!).

Hummus Ingredients

Tips for this hummus recipe

If you’ve got 5 minutes and a food processor, this recipe tastes great and is potentially cheaper than many purchased brands. Plus, it’s also fun to whip up knowing that you made it with your bare hands. Here are a few tricks:

  • Use a food processor. A food processor makes the best hummus because it’s too thick to make in a blender..
  • Use aquafaba to make a creamy texture. The thick liquid from the chickpea is called aquafaba (you can also use it as a vegan replacement for eggs in some recipes). Here, it gives the hummus a creamy, smooth body.
  • Blend the garlic with the lemon juice first. This helps to mellow the garlic flavor a bit.

Hummus without tahini

Don’t have tahini? No problem! We’ve got a special variation just for you. This Hummus without Tahini is delicious spin with a secret ingredient in place of tahini.

Variations on hummus recipes

Check out our classic homemade hummus recipe below! Or try one of the recipes below:

Ways to eat hummus

There are so many ways to eat this hummus recipe! Here are a few ideas to get you started:

  • Veggie dip with carrots, celery, cucumber slices, bell pepper, radishes, snap or snow peas, broccoli, and more
  • Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, or crostini
  • Layered dip like Loaded Hummus Dip, topped with veggies and feta cheese
  • Bowl meals like this quick Hummus Bowl, served in a bowl with veggies, olives, and rice, orzo or couscous
  • Sandwiches like this Hummus Sandwich, spread on bread and layered with vegetables
  • Hummus roll ups or wraps, spread inside a sandwich wrap instead of mayo

Dietary notes

This hummus recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.

Frequently asked questions

Can you freeze hummus?

Yes, you can. Simply freeze in an airtight container, leaving room for the hummus to expand (and drizzle a little olive oil on top). Here’s How to Freeze Hummus.

Is hummus gluten free? Is hummus vegan? Is hummus keto?

Yes, homemade hummus is gluten free and vegan.

No, hummus is not keto friendly.

How many calories in hummus?

A serving of ¼ cup of hummus is approximately 160 calories.

Does hummus have to be refrigerated?

Yes, store hummus in a sealed container in the refrigerator.

How long does hummus last? Does hummus go bad?

Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.

Does hummus have protein?

Yes, hummus is a great source of plant-based protein! A ¼ cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.

Where is hummus in the grocery store?

It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.

Print
Hummus recipe

Classic Hummus Recipe (5 Ingredients)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups (12 ounces)
Save Recipe

Description

What’s in hummus? Here are all the typical hummus ingredients so that you can make it at home. It’s one of our top recipes for healthy snacks!


Ingredients

  • 1 medium garlic clove
  • 1 15-­ounce can chickpeas, plus the can liquid (aquafaba)
  • 1 large lemon (3 tablespoons to ¼ cup lemon juice)
  • ⅓ cup tahini
  • ¼ teaspoon ground cumin (optional)
  • ¾ teaspoon kosher salt

Instructions

  1. Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
  2. Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
  3. Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
  4. Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.
  • Category: Appetizer
  • Method: Blended
  • Cuisine: Middle Eastern
  • Diet: Vegan

Italian Chopped Salad

This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list! Why I Love This Recipe Chopped Salad Ingredients *For a full list of ingredients…

The post Italian Chopped Salad appeared first on Weelicious.

This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list!

Italian chopped salad in large wooden bowl.

Why I Love This Recipe

  • Easy to Make: It takes very little effort to toss together this delicious salad. Just like my Vegetarian Nicoise Salad, it’s great for a busy weeknight dinner or speedy lunch.
  • Kids Love It: Since everything is cut into tiny pieces, this salad is easy for kids to eat and enjoy. They get a taste of every ingredient in one delicious bite.
  • Versatile and Customizable: An Italian chopped salad is an easy side dish served with a Perfect Roast Chicken or can be served as the main course. Plus, you can easily add or leave out ingredients to suit your taste buds.
  • La Scala Copycat: When I moved to LA, a friend introduced me to La Scala, famous for its chopped salad. This is my take on their iconic dish, but feel free to use whatever’s in your fridge to make it your own!

Chopped Salad Ingredients

Chopped salad ingredients.
  • Lemony Vinaigrette: The homemade dressing you’ll make for this salad calls for dijon Mustard, lemon juice, olive oil and salt. It’s a simple and delicious tangy vinaigrette.
  • Romaine Lettuce: Crisp and refreshing, romaine is the perfect base for this salad. Make sure to chop it finely!
  • Deli Turkey: A lean source of protein that adds a savory taste. It’s a great way to make the salad more filling.
  • Salami: This classic chopped salad ingredient provides a flavorful, slightly spicy contrast to the turkey.
  • Tomato: Juicy and sweet, tomatoes add a burst of freshness to the salad.
  • Mozzarella Cheese: Creamy and mild, mozzarella complements the other flavors without overpowering them.
  • Cooked Chickpeas: These add a hearty texture and a boost of fiber and protein, making the salad extra satisfying. They’re also known as garbanzo beans!

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

  • Greens: Swap romaine for arugula, radicchio or a combination for a different base.
  • Protein: Substitute deli turkey and salami with grilled chicken, prosciutto, or even tofu for a vegetarian option.
  • Cheese: Try different cheeses like parmesan cheese, feta, or provolone cheese for a new twist.
  • Additions: Add olives, bell peppers, cucumbers, red onion or artichoke hearts for extra crunch and flavor.
  • Dressings: If you prefer a different dressing, balsamic vinaigrette or a store bought Italian dressing would work.

How to Make Easy Italian Chopped Salad

Step 1: In a bowl or jar, whisk together the Dijon, lemon juice, olive oil, and salt.

Italian chopped salad ingredients in a large salad bowl.

Step 2: Place the salad ingredients in a large bowl and toss to combine.

Italian chopped salad in serving bowl.

Step 3: Drizzle the dressing on top just before serving and toss to thoroughly coat.

Tips and Tricks

  • Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
  • Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
  • Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!

FAQs

How long can I store chopped salad? 

Chopped salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Even better, keep the dressing separate to maintain the crispness of the lettuce.

How do you cut a chopped salad?

You can chop the ingredients however you want using a chef’s knife, but I like to use a mezzaluna or a salad chopper. These tools help you achieve uniform, bite-sized pieces for each ingredient quickly and efficiently. Simply place your ingredients on a cutting board and rock the mezzaluna or chop with the salad chopper until everything is evenly chopped.

Italian chopped salad in wooden serving bowl.

More Fresh Salads

This Italian Chopped Salad tastes as good as it looks. With fresh ingredients chopped to perfection and tossed in a tangy vinaigrette, every bite is bursting with flavor. Savory meats, juicy tomatoes, crisp lettuce, and creamy mozzarella make this salad a true delight. Whether it’s a main dish or a side, it’s sure to be a hit at your table.

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Italian chopped salad in large wooden bowl.
Print

Italian Chopped Salad

Crunchy Romaine lettuce, fresh turkey, salami, chickpeas, tomato, mozzarella and more diced into tiny bite-sized pieces and lightly tossed with a tangy vinaigrette
Course Main Dish, Side
Cuisine American
Prep Time 8 minutes
Total Time 8 minutes
Servings 4
Calories 233kcal

Equipment

Ingredients

  • 1 teaspoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 2 cups finely chopped romaine lettuce (about 1 head)
  • 1/2 cup chopped deli turkey
  • 1/2 cup chopped salami
  • 1 small tomato, diced (about 1 cup)
  • 1/2 cup grated mozzarella cheese
  • 1 cup cooked chickpeas, drained and rinsed

Instructions

  • In a small bowl or jar, whisk together the dijon, lemon juice, olive oil, and salt.
  • Place the remaining ingredients in a large bowl and toss to combine.
  • Drizzle the dressing on top just before serving and toss to thoroughly coat.

Notes

  • Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
  • Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
  • Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.

Nutrition

Calories: 233kcal | Carbohydrates: 10g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 32mg | Sodium: 1.036mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2.338IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg

The post Italian Chopped Salad appeared first on Weelicious.