Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Drain the chickpeas and reserve 1/4 cup of liquid from the can in a small bowl. Set the bowl aside. Rinse the chickpeas.
In a food processor, blend the chickpeas, nutritional yeast, garlic powder, onion powder, kosher salt, lemon juice, mustard, and garbanzo bean flour until the mixture is completely smooth.
Transfer the mixture to a medium bowl. Using your hands, shape the mixture into 12 nuggets.
One at a time, dip each nugget into the reserved liquid from the chickpea can.
Pour the polenta into a medium bowl. Coat each nugget in the polenta. Then place the nuggets onto the prepared baking sheet. Bake for 15-20 minutes or until the nuggets are golden brown.
Serve immediately with your favorite dipping sauce. Enjoy!
You can store these chickpea nuggets in an airtight container in the refrigerator for up to 5 days.