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.
Serving Size 5 nuggets
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.