Preheat oven to 425 degrees.
Now, in a large mixing bowl, add the drained can of chickpeas. Mash them with a fork or potato masher until there are no whole chickpeas left.
Now add in the olive oil, veggie broth and soy sauce. Stir to combine with the mashed chickpeas.
Now add in the vital wheat gluten, panko, and seasonings. Stir to combine, then when it starts to get doughy and hard to stir, begin to knead it with your hands.
Now sprinkle some vital wheat gluten on to a surface you can knead on, turn the dough out onto the surface and knead for about 3 minutes until the mixture gets firm and stringy.
Next, coat the nuggets, crush potato chips, I like to put them in a ziploc bag and smash them with a rolling pin or cup. You will need about 1 1/2- 2 cups of potato chip crumbs. Pour them into a bowl.
Then add the 1/2 cup of veggie broth to another bowl.
Spray a baking sheet with non stick spray, then take about 1-1 1/2 tablespoons of the chickpea dough, roll into a ball, then flatten into a nugget shape.
Next, dip the nugget into the veggie broth, then press down into the potato chips. If you are having a hard time getting them to stick, just press down hard, and you can reshape the nugget a bit when you are done.
Repeat with all the dough, then place them each on the baking sheet. Bake at 425 for about 20 minutes, flipping them halfway through.
While the nuggets are baking , make the sauce, Just whisk everything together in a mixing bowl, taste and adjust seasonings, then set aside.
When the nuggets are done, serve immediately with the sauce.