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Chickpea Vegetable Nuggets with Greek Yogurt Dill Dip

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.

Nutrition Facts

Serving Size 5 nuggets

Servings 0

Amount Per Serving
Calories 171
% Daily Value *
Total Fat 3g5%

Saturated Fat 0.8g4%
Cholesterol 74.2mg25%
Sodium 419.4mg18%
Total Carbohydrate 27.9g10%

Dietary Fiber 5g20%
Sugars 1.7g
Protein 8g16%

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