Chick-Nuggets With Manuka Honey Mustard

Chick-Nuggets With Manuka Honey Mustard
4 servings


2 cups chickpeas (garbanzo beans), cooked. If canned, drain well.
1/2 medium onion, peeled and roughly chopped
2 cloves garlic
2 large eggs (flax, chia, or chicken)
2 tablespoons chicken or vegetable bouillon
1 scoop Beyond Greens
2 Tbsp nutritional yeast
1 teaspoon lemon juice
2 teaspoons baking powder
2 tablespoons Sacha Inchi Oil
1 cup flour (we used a chickpea flour blend)
1 cup breadcrumbs or panko


    • Preheat oven to 350 F.
    • Pulse the onion and garlic in a food processor until finely chopped.
    • Add 1 egg, bouillon, green powder, yeast, baking powder, chickpeas, lemon juice, and oil to food processor. Pulse until well blended
    • Scrape out the processor contents into a bowl. Stir flour into the mixture little by little until dough shapes easily into nuggets.
    • Beat remaining egg in a small shallow dish. Place breadcrumbs in a similar dish.
    • Taste the dough; if you want more seasoning, add it to the breadcrumbs
    • Form dough into nugget shapes
    • Dust the nuggets in flour, then dip in egg, and finally, in breadcrumbs. Place on a baking tray.
    • Bake nuggets until they firm up a bit, about 10 minutes at 350 degrees
    • Serve immediately with honey-mustard sauce.

    Manuka Honey Mustard

    4 generous servings

    • For kids, I put equal amounts of honey, mayo and mustard, but most adults usually like a honey-mustard with less honey, and a dash of vinegar and cayenne.


    3 tablespoons mayonnaise – pick one made with healthy fats!
    3 tablespoons yellow mustard
    3 tablespoons Flora Manuka Honey