Chickpea Spinach Nuggets (Vegan and Gluten Free)




Yield 21 nuggets

A delicious way to get spinach-haters to eat spinach.



  1. Preheat oven to 375°F.
  2. Place bread crumbs, onion, brown rice, and seasonings in food processor. Pulse 4 or 5 times.
  3. 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.
  4. 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.
  5. Using a 1 1/2-tablespoon cookie scoop, form into balls and place on oiled baking sheet.
  6. Bake at 375°F for 30 minutes or until bottoms are browned. Serve hot.


1. Freshly cooked, hot rice works best for this. But cooking a fresh pot of rice every time you want to make this recipe would add quite a bit of time to the process. I like to cook a batch of rice at the beginning of the week and have it on hand for lots of delicious meals throughout the week. 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. 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.

Recipe by JennifersKitchen at