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Vegan Coconut-Crusted Chickpea Tenders

Vegan Coconut-Crusted Chickpea Tenders (Vegan)

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 237
Ingredients Equipment Method Notes

Ingredients
  

  • 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 — Tofu variation from your provided recipe
  • 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.

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.

Method
 

  1. Prep and (optionally) toast the coconut
  2. 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.
  3. Make the chickpea “tender” mix
  4. 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.
  5. 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.
  6. Shape the tenders
  7. 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.
  8. Prepare the coating station
  9. Bowl 1: 1/2 cup coconut milk (the “dredge”)
  10. Bowl 2: toasted shredded coconut + crushed rice crispies + salt & pepper
  11. Bowl 3: spare plate for resting
  12. Dip each tender into coconut milk, then press into the coconut-cereal mixture until evenly coated. Place on baking sheet. Repeat.
  13. Bake to golden perfection
  14. 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.
  15. Make the sauce
  16. 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.
  17. Serve
  18. 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.

Notes

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!