Chickpea Veggie Nuggets

• 15 Ounce chickpeas canned low sodium
• 1/4 Cup parsley
• 1 Teaspoon cumin
• 1 Teaspoon garlic powder
• 1/2 Teaspoon salt
• 1 Teaspoon pepper
• 1 Tablespoon olive oil
• 1/4 Cup spinach
• 1 Cup panko crumbs
• 1 avocado
• 1 sweet potato
• 1 Tablespoon olive oil

• 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 liquid inside of the can. Place the liquid in a bowl and whisk on high with an electric mixer for 8 minutes until frothy stiff peaks form.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.