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The increasing consumer interest in healthier, plant-based, and sustainable food options has inspired the development of Pumpkin Chickpea Nuggets as a nutritious alternative to conventional meat nuggets. This study aims to formulate a plant-based nugget using pumpkin and chickpeas and to evaluate its quality, consumer acceptability, and commercialization potential. The development scope includes ingredient selection, formulation development, product processing, sensory evaluation, and a basic market assessment. The product combines the natural sweetness and vibrant color of pumpkin with the creamy texture and high protein content of chickpeas, resulting in a flavorful and nutrient-dense snack suitable for children, adults, vegetarians, and health-conscious consumers. The methodology involves preparing pumpkin purée and mashed chickpeas, blending them with selected seasonings and binding agents, shaping the mixture into nugget forms, coating them, and cooking them through baking or air-frying. Sensory evaluation is then conducted to determine the most acceptable formulation. The novelty of this product lies in its use of clean-label ingredients, plant-based protein sources, natural coloring, and the unique combination of pumpkin and chickpeas, which are rarely available in commercial nugget products. With the growing demand for convenient and healthier frozen food products, Pumpkin Chickpea Nuggets demonstrate strong marketability and commercialization potential. In addition, the product may contribute to socio-economic development by encouraging the utilization of local agricultural resources, promoting healthier eating habits, and providing an affordable and nutritious food alternative that supports community well-being.