Chick-Nuggets + 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 Green Blend
  • 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