Add apple cider vinegar to almond or cashew milk to let curdle and turn into "buttermilk." Set aside for later.

To make nuggets, mash chickpeas with oil in a large bowl by using a potato masher or super sturdy fork. Add the remainder of the nugget ingredients and stir together, then knead for 1 minute until thoroughly incorporated. Let rest for 5 minutes.

While nuggets are resting, combine the buttermilk wash ingredients in one medium bowl. In a separate bowl, combine dry breading ingredients.

Form chickpea dough into small nugget forms. Dip each into the dry breading bowl, then the buttermilk wash, then back into the dry breading bowl. Transfer to either the deep fryer or air fryer. If air frying, be sure to spray nuggets with oil spray before starting to air-fry at 380 degrees for 10 minutes. If deep frying, set temp to 400 and fry for 5 minutes, turning once during the cooking process. It will take several batches whether you deep fry or air fry, but these can be easily rewarmed in a low temp oven.