Step 1

Preheat oven to 400° F and line a baking sheet with parchment paper.

Step 2

Drain and rinse the chickpeas, reserving the liquid from the can (aquafaba).

Step 3

Add the chickpeas to the bowl of a food processor. Pulse or process on low speed until the chickpeas are finely chopped and crumbly, but not overprocessed.

Step 4

Transfer to a mixing bowl and add 6 tablespoons of the aquafaba and the next 7 ingredients. Combine until ingredients are well incorporated.

Step 5

Use your hands to form the chickpea mixture into nugget shapes and place on a plate. The mixture will yield approximately 18-20 nuggets depending on the size.

Step 6

Set up a dipping station by adding 1/4 cup of the aquafaba to a bowl and placing the bread crumbs on a plate next to it.

Step 7

Dip each nugget into the aquafaba followed by the bread crumbs.

Step 8

Place the nuggets in a single layer on the parchment-lined baking sheet. Spray the tops of the nuggets lightly with the olive oil spray. You can omit this step for an oil-free option but note that they won't brown as well.

Step 9

Bake the nuggets for 15 minutes and then flip and spray again with the olive oil spray. Return to the oven and bake for another 15 minutes.