Process the rolled oats in a food processor until they are ground into a coarse, powder-like consistency. This may take 3-5 minutes. Transfer to a small bowl and set aside.

Drain the chickpeas, reserving ¼ cup of the liquid from the can. Rinse the chickpeas. Transfer them to a food processor with the onion powder, garlic powder, smoked paprika, and chili powder. Pulse for 15 seconds, or until the chickpeas are crumbly in texture. (Be careful not to pulse the chickpeas too much—we are not making hummus!)

Transfer the crumbled chickpea mixture to a large bowl. Add the ¼ cup reserved liquid, the olive oil, and ground oats. Mix well to incorporate all the ingredients. Add ½ teaspoon salt and adjust to taste. Let the chickpea nugget batter rest for 10 minutes.

While the batter is resting, preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone mat. Using 2 tablespoons of the batter for each nugget and your hands, form them into the desired shape (about 12 nuggets). Place the nuggets on the prepared baking sheet in a single layer, also not touching.

Bake the nuggets for 15 minutes. Flip them over and bake for another 8 to 10 minutes, until they are crispy and golden brown.