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Plate of Vegan Cheese Polenta with Pesto and Chickpea with a fork
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5 from 6 votes

Vegan Cheese Polenta with Pesto + Chickpea

This Vegan Cheese Polenta with Pesto + Chickpea is the perfect family dinner that's vegan but full of flavor. All vegan. Gluten-free, make ahead, + nut-free options.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Brunch, Main Course
Keyword: chickpea, chickpeas, comfort foods, dairy-free, dinner, food, gluten-free, grits, healthy, healthy bowl, kale, pesto, polenta, vegan
Servings: 4 servings
Calories: 644kcal
Author: Shanika

Ingredients

ROASTED CHICKPEAS:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon cumin

CREAMY POLENTA:

  • 1 cup organic polenta corn grits, yellow
  • 3 cups organic vegetable stock (You can use water instead, if preferred!)
  • 1 cup Your fave plant-based milk
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ¼ cup vegan butter
  • cup nutritional yeast (You can also use dairy-free cheese shreds instead!)

HOMEMADE PESTO SAUCE:

  • 2 cups fresh basil leaves
  • 1 cup shelled walnuts
  • 4 garlic cloves
  • ¼ cup Extra virgin olive oil
  • 1 teaspoon freshly-squeezed lemon juice
  • ¼ cup nutritional yeast
  • 1 teaspoon smoked paprika, optional
  • 1 teaspoon red pepper flakes
  • ½ teaspoon red pepper flakes

Instructions

ROAST THE CHICKPEAS:

  • Line a baking sheet with parchment paper. In a medium bowl, add the chickpea, olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, and cumin, stirring them together until well coated.
  • Add chickpeas to the prepared baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Once done, remove from the oven and let the cool.

TO MAKE THE PESTO SAUCE:

  • Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.

TO MAKE THE CREAMY POLENTA:

  • Bring 3 cups veggie stock, milk and salt to a low boil in a large-size pot or dutch oven. Once boiling, whisk in the polenta and cook 15-20 minutes until thickened and most of the liquid has "dried out". Stir in the butter, garlic powder, and nutritional yeast (if using), until melted and the polenta becomes creamy.
  • In serving bowl(s), spoon the polenta into the bottom of the bowl(s) or plate(s) and top with a spoonful (or two) of pesto followed by the roasted chickpeas. Sprinkle dried parsley (optional) as garnish, if desired and serve immediately.
  • Bon Appétit!

Notes

  • STORAGE: Leftover polenta can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat over the stovetop when ready to serve, by adding a bit of milk (¼ cup or so) and stirring until creamy again.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled + heated when ready to serve.
  • OILS: Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil. 
  • GUTEN-FREE OPTION: To make this recipe entirely GF, simply ensure that the polenta is GF-friendly.
  • NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version. 
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Cheese Polenta with Pesto + Chickpea. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!

Nutrition

Calories: 644kcal | Carbohydrates: 44g | Protein: 13g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 21g | Trans Fat: 2g | Sodium: 2052mg | Potassium: 431mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1831IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 3mg