Arrange a rack in the middle of the oven and heat to 375°F. Prepare a rimmed baking sheet with parchment paper or a silicone baking mat.

Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with fresh parchment paper or wipe down the silicone baking mat.

Place the oats in a food processor fitted with the blade attachment. Process into a fine flour.

Transfer to a large bowl.

Drain the chickpeas over a bowl or large measuring cup, saving the chickpeas and liquid separately.

Place the chickpeas into the food processor; add the salt, garlic, and onion powder. Pulse until crumbly. Keep mixture in the food processor.

Whisk 1/2 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1 cup of the oat flour to the food processor. Pulse until the mixture forms a ball.

You may have a little oat flour remaining. If the mixture seems too loose, use this flour to add to the chickpea mixture a little at a time until it reaches a moldable consistency.

Divide the chickpea mixture into 24 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.