Making ” No Chicken” Chickpea Fingers

Jul 26, 2022 | Cooking Classes, Plant-Based Cooking, Uncategorized, Whole Foods plant based cooking | 1 comment

Chicken Finger Day is July 27th. Just because you are plant-based it doesn’t mean that you can partake in “chicken fingers”. When I was asked by my local TV star Ange if I could make plant-based no chicken fingers on the show on July 27th I knew that I had the best recipe for those of us that are plant-based!

Making recipes on TV requires prep time  and while I try to use recipes that are quick, this one had a little prep time. I knew I wouldn’t be able to do the recipe from start to finish. I decided to video the first part at home so that you could see how the dough comes together!


Here is a link to the video of how I make the dough!

No Chicken Fingers


Here is the recipe for the “No Chicken” Chickpea Fingers


1 can chickpeas, drained and rinsed
1 teaspoon poultry seasoning (see recipe below)
2 tablespoons + 1 teaspoon No-Chicken Broth Powder (see notes below )
1 tablespoon vegan mayo (you can use store bought or see notes below)
1 teaspoon Dijon mustard
1 teaspoon Braggs Aminos or low-sodium soy sauce
1/3 cup vital wheat gluten
3 tablespoons of water


  1. Preheat oven to 350°
  2. Line a baking sheet with a silicone mat or parchment paper
  3. In a large mixing bowl, mash the chickpeas until there are no whole chickpeas.
  4. Add in poultry seasoning, no – chicken broth powder, mayo, Dijon mustard, and aminos or soy sauce. Mix until well combined
  5. Then add the vital wheat gluten and water, mix well.
  6. Kneed the dough for up to 5 minutes, or until it is well combined
  7. Let the dough rest for 5 minutes
  8. Bake for 20 minutes, flip over and bake for another 20 minutes. You want the fingers to golden brown.



NOTES: Click here for seasonings and mayo recipes


Poultry Seasoning and Vegan Mayo recipe links

Serve with your favorite dipping sauces!


1 Comment

  1. Zach Dickman

    This are so good and the best chicken fingers ever

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