Dinner
Baby Chickpea Veggie Nuggets
| Total time:
| Prep:
| Cook:
| Servings:
|
| 30 min |
10 min |
20 min |
4 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
carrot
-
15
Ounce
chickpeas canned low sodium
-
1/4
Cup
parsley
-
1
Teaspoon
cumin
-
1
Teaspoon
garlic powder
-
1
Teaspoon
pepper
-
1
Tablespoon
olive oil
-
1/4
Cup
spinach
-
1
Cup
panko crumbs
-
1
avocado
-
1
sweet potato
-
1
Tablespoon
avocado oil
Directions
-
Pre heat oven to 400 degrees F./ 204 degrees C. Peel and cut the sweet potatoes into sticks like fries and add to a baking sheet. Add some oil on top and toss. Bake for 20 minutes or until golden and soft.
-
Add carrots to a pot and fill with water. Bring to a boil, reduce to a simmer, and cook until carrots are soft.
-
While the carrots are cooking, take your can of chickpeas and reserve 1/4 of the cooking liquid inside of the can. Place the cooking liquid in a bowl and whisk on high with an electric mixer for 8 minutes until frothy stiff peaks form.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 382 kcal |
| Fat
| 18 g |
| Carbohydrates
| 48 g |
| Protein
| 11 g |
| Fiber
| 12 g |
| Sugar
| 7 g |
| Sodium
| 320 mg |
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