1/2 cup rolled oats

1 (15-ounce) can garbanzo beans (do not drain)

1 teaspoon kosher salt

1/2 teaspoon garlic powder (no salt)

1/2 teaspoon onion powder (no salt)

Arrange a rack in the middle of the oven and heat to 375 F.

Place the panko on a rimmed baking sheet, and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl, and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.

Place the oats in a food processor fitted with the blade attachment, and process into a fine flour. Transfer to a large bowl and reserve the food processor.

Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic powder and onion powder; pulse until crumbly. Keep mixture in the food processor.

Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.

Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.

Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

Recipe notes: These nuggets can be made gluten-free by using gluten-free oats and substituting gluten-free breadcrumbs for the panko. Leftovers can be stored in an airtight container in the refrigerator for up to five days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)