Name: Chickpea Vegetable Nuggets with Greek Yogurt Dill Dip
Yield: 5
Ingredients: 15 oz can chickpeas (rinsed and drained); ½ cup grated zucchini; ½ cup grated carrot; ¼ cup minced onion; ½ tbsp Italian seasoning; ½ tsp garlic powder; ¼ tsp salt; ¼ tsp black pepper; 2 large eggs; ½ cup whole wheat bread crumbs; 1 cup plain 2% Greek yogurt; 2 tbsp fresh dill, chopped; 2 tbsp lemon juice; ½ tsp salt; ½ tsp pepper; 1 tsp garlic powder; 1 tsp onion powder

Yields5 Servings

For the Nuggets

15 oz can chickpeas (rinsed and drained)

½ cup grated zucchini

½ cup grated carrot

¼ cup minced onion

½ tbsp Italian seasoning

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

2 large eggs

½ cup whole wheat bread crumbs

For the dip

1 cup plain 2% Greek yogurt

2 tbsp fresh dill, chopped

2 tbsp lemon juice

½ tsp salt

½ tsp pepper

1 tsp garlic powder

1 tsp onion powder

Shred zucchini and carrots using a small holed box grater. Blot with paper towels to remove excess liquid. Mince onion.

Rinse and drain chickpeas. Mash with a potato masher. Combine with the grated carrots, zucchini, onion, and the rest of the ingredients. Mix until ingredients are evenly distributed. Mixture should be scoop-able.

Spray non-stick spray in a large pan over medium heat. Form the mixture into nuggets by scooping with a tablespoon and molding into nugget shapes with your fingers. Cook the nuggets 3-5 minutes on each side or until the outsides are golden-brown and crispy. Spray the tops of the nuggets with additional oil before flipping.

For the dip, combine the ingredients and mix thoroughly.

Serve: 5 nuggets and 2 tablespoons dip per serving.

Ingredients