Apparently, Americans have discovered a love for spinach and are now eating record numbers. At least that’s what the statistic people who count those plastic boxes of spinach at the grocery store say.
But I have a theory.
I think those statistics get skewed by people like me who, while wandering through the grocery aisle looking for onions, happen to come upon those big, plastic boxes with their very healthy-looking label and filled with those green, fluffy leaves, and, feeling extra motivated by all those healthy looking people on Pinterest, they courageously and determinedly put 2 boxes in their cart.
And then they take them home and put them in their frig.
And there they stay.
Because, well, um, because green Styrofoam.
And there they stay. Until, they start to look furrier than a cat.
And then, into the compost pile they go.
Two boxes of spinach purchased. But ZERO eaten. (Did you hear that Mr. Statistic guy?)
Enter these Chickpea Spinach Nuggets.
No, spinach does not hold the same special place in my heart that avocados do. But these Chickpea Spinach Nuggets are a whole ‘nother story.
Oh, my dear spinach-hating comrades, I have found the secret to eating spinach. These Chickpea Spinach Nuggets are totally yummy. Deeeelicious!! Wow. Wow. Wow. I am a convert. I think you will be one too.
- 1/2 cup soft bread crumbs
- 1 cup finely diced yellow onion or sweet onion
- 1/2 cup cooked brown rice (see note)
- 2 teaspoons granulated onion
- 1/4 teaspoon dried basil
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1 1/4 cups frozen chopped spinach
- 1 1/2 cups (one 15-ounce can) garbanzo beans (chickpeas), drained well but not rinsed
- 3 tablespoons Jennifer'sKitchen Creamy Italian Salad Dressing
- Preheat oven to 375°F.
- Place bread crumbs, onion, brown rice, and seasonings in food processor. Pulse 4 or 5 times.
- Add chickpeas and spinach pulse 8 or 9 times or until chickpeas are coarsely chopped. Some of the chickpeas should still be whole. Don’t over mix or the balls will be mushy.
- Add remaining ingredients and pulse just until mixed. Mix a few times by hand to be sure ingredients are mixed. Mixture should stick together, but not be mushy.
- Using a 1 1/2-tablespoon cookie scoop, form into balls and place on oiled baking sheet.
- Bake at 375°F for 30 minutes or bottoms are browned.
So then, if I'm using leftover rice in this recipe, I just reheat in a covered pan with a tablespoon or two water before using.
2. I make this recipe in a 12-cup food processor. If you are using a smaller food processor, mix the ingredients in batches so they get chopped correctly.
3. These are especially delicious served with my vegan Creamy Italian Dressing
Make Ahead Tip:
These freeze nicely. To reheat, place frozen Chickpea Spinach Nuggets in a baking dish, place in oven (uncovered) at 350°F for 25 minutes.
I hope you love this recipe as much as I do. Have a great week! As always, I love hearing from you guys! If you try this recipe, let me know in the comments : )