Crispy coconut crunch, tender chickpea center, and a tangy tahini-lemon dip — who knew vegan “tenders” could steal the show? If you want crowd-pleasing finger food that’s crunchy, a little tropical, and 100% plant-based, this is your recipe.

I’ll be honest: I started with a tofu-based idea (because tofu plays nice), but then I fell in love with a chickpea-forward version that actually holds together beautifully and tastes like sunshine. Want the chickpea version? It’s below. Want the tofu swap? I’ve included that too — your call.

Why you’ll want to make these (and soon)

They’re crispy and juicy at once. The coconut gives a toasted, nutty crunch while the tender center stays soft.
They’re 100% vegan. No egg wash, no dairy, just smart plant ingredients.
They work for snacks, sandwiches, or a party platter. Seriously — try them with lime and slaw.
They scale well. Make a double batch and hide some for tomorrow (I won’t tell).

Rhetorical Q: Want something finger-foody that vegans and omnivores both fight over? This is it.

Yield, times, and servings (quick facts)

Yield: 4 servings (about 4–5 tenders per person)
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes

Equipment

You don’t need anything fancy. Here’s what I use:

Baking sheet (rimmed) lined with parchment
Food processor (for chickpea version) or a bowl + fork (if you’re old school)
Shallow dishes for dredging (3 bowls)
Measuring cups and spoons
Mixing bowl and spatula
Wire rack (optional, for cooling)
Oven (set to 400°F / 200°C)

Bold tip: an immersion blender works if you don’t have a food processor, but a food processor makes the chickpea mix smoother and easier to shape.

Ingredients — Chickpea version (main recipe)

2 (15 oz) cans chickpeas, drained and rinsed (reserve a little aquafaba if you like)
1 (14 oz) block extra-firm tofu, optional for added texture (see variation)
2/3 cup shredded coconut (unsweetened, lightly toasted if you prefer)
1/4 cup rice crispy cereal, crushed (gluten-free if needed)
1/4 tsp salt
1/4 tsp black pepper
1/2 cup coconut milk (full-fat for richness)
2–3 tbsp chickpea flour (or arrowroot/cornstarch) — binder
1 tsp garlic powder
1 tsp smoked paprika (optional for smoky hit)

For the sauce (makes ~3/4 cup):

2 tbsp tahini
Juice of 1/2 lemon
1 tsp hot sauce (or to taste)
1/2 tsp gluten-free tamari
Water as needed to thin

Ingredients for Vegan Coconut-Crusted Chickpea Tenders

(If you want tofu tenders exactly like the recipe you sent.)

1 (14 oz) block extra-firm tofu (pressed)
2/3 cup shredded coconut
1/4 cup rice crispy cereal, crushed
Salt & pepper to taste
1/2 cup coconut milk (for dredging)
Sauce: tahini, lemon, hot sauce, tamari, water

You can choose either version — both go perfectly with the tahini-lemon dip.

How to make Vegan Coconut-Crusted Chickpea Tenders (step-by-step)

1. Prep and (optionally) toast the coconut

Preheat oven to 400°F (200°C). If you want extra depth, spread the shredded coconut on a sheet and toast for 3–5 minutes until golden. Watch it — coconut goes from perfect to scorched fast.

2. Make the chickpea “tender” mix

Pulse the drained chickpeas in a food processor until roughly mashed but not a paste. Add chickpea flour, garlic powder, smoked paprika, salt, and pepper. Pulse until the mixture binds but still has texture. If it feels too dry, add a tablespoon of reserved aquafaba or water. You want a moldable, slightly sticky mixture.

Pro tip: If you want a firmer center that slices like a chicken tender, add a little extra chickpea flour and chill the mixture 10 minutes before shaping.

3. Shape the tenders

Wet your hands slightly and form the mixture into 10–12 oblong tenders (roughly 3–4 inches each). Place them on a parchment-lined tray.

4. Prepare the coating station

Bowl 1: 1/2 cup coconut milk (the “dredge”)
Bowl 2: toasted shredded coconut + crushed rice crispies + salt & pepper
Bowl 3: spare plate for resting

Dip each tender into coconut milk, then press into the coconut-cereal mixture until evenly coated. Place on baking sheet. Repeat.

5. Bake to golden perfection

Bake 20 minutes, flip, then bake another 20 minutes until the crust turns golden and toasty. If you want extra crisp, broil 1–2 minutes on high while watching like a hawk.

6. Make the sauce

Whisk 2 tbsp tahini, juice of 1/2 lemon, 1 tsp hot sauce, 1/2 tsp tamari in a bowl. Add water a teaspoon at a time until the sauce reaches a pourable consistency. Taste and adjust.

7. Serve

Plate tenders with the tahini dip, sliced avocado, lime wedges, and a sprinkle of cilantro. Crunch optional: toss some crushed tortilla chips or extra rice crispies on top.

Tofu variation — quick notes

Follow the tofu pressing and coating/baking method you supplied: press tofu 20 minutes, cut into strips, dredge in coconut milk, coat with coconut + crushed cereal, bake for 20 + 20 minutes. The texture will be firmer and slightly chewier than chickpea tenders — both excellent. Use whichever you prefer!

Still Hungry, Try It Next recipe :-

Crispy Buffalo Cauliflower Wings

Calories & Nutrition (estimates)

Chickpea tenders (per serving — 4 servings): ~300–330 kcal per serving (includes tenders + 2 tbsp sauce).

Protein: ~12–14 g
Fat: ~18–20 g (from coconut and tahini)
Carbs: ~24–30 g

Tofu tenders (per serving, based on your provided data): ~237 kcal per serving (5 strips) — nutrition you provided: Calories: 237 kcal | Protein: 10 g | Fat: 17 g.

Nutrition depends on exact brands and how much sauce you use. If you want a full breakdown, I can calculate macros by brand — just tell me which coconut milk and tofu you plan to use.

Storage & Reheating

Fridge: Store cooled tenders in an airtight container for up to 3–4 days. Keep sauce separate.
Freezer: Flash-freeze on a tray, then transfer to a bag for up to 2 months. Reheat from frozen in a 375°F oven until crisp (15–20 minutes).
Reheat tip: Oven or air fryer keeps the crust crispy. Microwaves make them soggy — avoid unless you’re desperate.

Serving ideas & pairings

Serving: With tahini-lemon sauce, avocado slices, and lime wedges.
As a meal: Serve over a bed of greens or in a wrap with slaw.
On a platter: Add sweet chili sauce, pickles, and cucumber salad for parties.
Kid-friendly: Serve with ketchup or mild BBQ sauce. No judgment.

Comparison: Chickpea vs. Tofu tenders — which to pick?

Texture: Chickpea tenders feel crumbly and soft inside; tofu tends to be denser and more “meaty.”
Ease: Tofu needs pressing; chickpeas need processing. Both take similar hands-on time.
Flavor: Chickpeas bring a beany, nutty backbone; tofu takes on the coating flavors more neutrally.
My pick: I rotate — chickpea for novelty, tofu when I want that classic “tender” bite.

Some Common Problems

Mixture falls apart: Add more chickpea flour or chill the formed tenders for 10 minutes.
Coating won’t stick: Pat the tenders slightly dry, then dredge in coconut milk again.
Too dry inside: Reduce baking time slightly or add a tablespoon of oil to the mix.

My Final thoughts

These Vegan Coconut-Crusted Chickpea Tenders (Vegan) make me feel like a culinary show-off — but they actually take way less effort than they look. They please crowds, make great leftovers, and pair with so many sauces. FYI, they also look great on Instagram if you care about that sort of thing. Go on — make them this weekend. Your snack game will thank you.