This vibrant Vegan Cheese Polenta with Pesto and Roasted Chickpeas is a wholesome, satisfying meal that’s rich in plant-based protein, fiber, and healthy fats.
Creamy polenta pairs beautifully with nutrient-packed pesto and crispy chickpeas, creating a deliciously balanced dish.
Quick, easy, and meal-prep friendly, it’s perfect for nourishing weeknight dinners or wholesome lunches any day of the week.
Vegan Polenta with Chickpeas
Equipment
- 1 large pot or Dutch oven
- 1 Medium mixing bowl
- 1 Baking sheet, lined with parchment paper
- 1 Food processor (or blender)
- 1 whisk
- 1 spoon or spatula
- Measuring Cups and Spoons
Ingredients
Roasted Chickpeas:
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp ground cumin
Creamy Polenta:
- 1 cup yellow polenta corn grits
- 3 cups vegetable stock or water
- 1 cup plant-based milk of choice
- 1 tsp sea salt
- ½ tsp garlic powder
- ¼ cup vegan butter
- ⅓ cup nutritional yeast or dairy-free cheese shreds
Homemade Pesto Sauce:
- 2 cups fresh basil leaves
- 1 cup shelled walnuts
- 4 garlic cloves
- ¼ cup extra virgin olive oil
- 1 tsp freshly squeezed lemon juice
- ¼ cup nutritional yeast
- 1 tsp smoked paprika optional
- ½ –1 tsp red pepper flakes
Instructions
- Prepare the Chickpeas for Roasting: Preheat your oven to 400°F (200°C) to ensure your chickpeas roast to perfect crispiness. In a medium mixing bowl, place the drained and rinsed chickpeas. Pat them dry with a clean kitchen towel to remove moisture, which is essential for achieving crunch. Add olive oil, sea salt, black pepper, smoked paprika, dried parsley, dried oregano, dried basil, and ground cumin. Toss thoroughly with a spoon or spatula so that all chickpeas are evenly coated with the seasoning mixture.
- Roast the Chickpeas to Perfection: Line a baking sheet with parchment paper to prevent sticking and ensure even cooking. Spread the seasoned chickpeas in a single layer to allow maximum airflow during roasting. Place the baking sheet in the preheated oven and roast for 15–20 minutes, tossing halfway through to ensure even browning. The chickpeas should emerge golden brown and crisp outside with a tender interior. Remove from the oven and allow to cool slightly before serving.
- Blend the Pesto Sauce: While chickpeas roast, prepare the homemade pesto. In a food processor or high-powered blender, add fresh basil leaves, shelled walnuts, garlic cloves, extra virgin olive oil, freshly squeezed lemon juice, and nutritional yeast. For optional depth, include smoked paprika and red pepper flakes. Blend until smooth, adding water a tablespoon at a time if necessary to achieve a paste-like consistency. Taste and adjust salt or lemon juice to enhance freshness, then set aside.
- Prepare the Creamy Polenta Base: In a large pot or Dutch oven, combine vegetable stock, plant-based milk, and sea salt. Place over medium heat and bring to a gentle boil. Gradually whisk in the polenta corn grits in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently for 15–20 minutes. The polenta should thicken and absorb most of the liquid, resulting in a smooth, creamy texture. Stir constantly to prevent sticking or burning.
- Enrich the Polenta with Flavor: Once the polenta reaches the desired thickness, remove from heat. Stir in vegan butter until melted and fully incorporated. Add garlic powder and nutritional yeast (or dairy-free cheese shreds) to create a rich, cheesy flavor. Mix gently but thoroughly to achieve a smooth texture. Taste and adjust seasoning as needed for a perfectly balanced dish.
- Assemble the Polenta Bowls: Divide the creamy polenta among serving bowls or plates, spreading evenly. Spoon dollops of pesto sauce over the polenta, adjusting to taste. Top with roasted chickpeas, ensuring each serving has a good balance of crunchy chickpeas and creamy polenta. Optionally, garnish with dried parsley or extra nutritional yeast to enhance flavor and presentation.
- Serve and Enjoy Immediately: Serve warm for optimal flavor and texture. This dish works wonderfully as a nourishing main course, quick lunch, or make-ahead meal option. For additional variety, pair with a fresh salad, roasted vegetables, or crusty bread. Leftovers can be stored and reheated gently as described below.
- Meal Prep and Storage Recommendations: This recipe is perfect for meal prep. Roast chickpeas and prepare pesto in advance, storing each separately in airtight containers. The polenta can be cooked ahead of time and reheated with a small splash of plant-based milk. This approach saves time while keeping flavors fresh for up to four days.
Notes
- For optimal crispiness, pat chickpeas completely dry before roasting.
- Use high-quality, fresh basil for a vibrant pesto flavor.
- Adjust garlic and spice levels according to preference for a milder or bolder taste.
- Nutritional yeast provides a cheesy flavor without dairy — adjust quantity for richness.
- Polenta thickens as it cools; reheat gently with plant-based milk for a creamy texture.
Chef’s Secrets for Perfect Flavor
The key to this dish’s irresistible flavor is layering textures and seasoning thoughtfully.
Roasting the chickpeas until golden not only enhances their crunch but deepens their nutty flavor.
When preparing the pesto, use fresh basil and blend until smooth for the best aroma.
Toasting the walnuts lightly before blending elevates their richness.
For the polenta, constant stirring during cooking ensures it develops a velvety consistency.
Don’t rush seasoning — tasting and adjusting salt, spices, and lemon juice makes all the difference in balancing flavors.
Serving Suggestions for Maximum Enjoyment
This Vegan Cheese Polenta with Pesto and Chickpeas is versatile and can be served in many ways.
For a light meal, serve it as a standalone bowl topped with extra fresh basil.
For a more robust dinner, pair with a leafy green salad or roasted seasonal vegetables.
Add a drizzle of extra virgin olive oil for added depth.
For a festive presentation, layer the pesto and polenta in individual bowls and garnish with microgreens or edible flowers.
This dish also works beautifully as a meal prep option — just reheat and enjoy.
Storage Tips for Freshness
Leftover polenta, chickpeas, and pesto store beautifully, making this recipe perfect for meal prep.
Store each component separately in airtight containers in the refrigerator for up to 4 days.
The roasted chickpeas are best eaten within 1–2 days to retain crispness — reheat in the oven for a few minutes before serving.
Polenta can firm up in the fridge; reheat gently over low heat with a splash of plant-based milk while stirring.
Pesto should be stored in a sealed jar with a thin layer of olive oil on top to preserve freshness and color.
Frequently Asked Questions
1. Can I make this recipe nut-free?
Yes! To make a nut-free version of the pesto, replace walnuts with sunflower seeds or pumpkin seeds. This will maintain the texture and flavor while keeping the dish allergy-friendly.
2. Is this recipe gluten-free?
Absolutely. Polenta is naturally gluten-free, but always check the packaging to ensure the brand is certified gluten-free if you have a sensitivity.
3. How can I store leftovers for later?
Store each component separately in airtight containers in the refrigerator. Chickpeas are best eaten within 1–2 days for crunch, while polenta and pesto can last up to 4 days.
Reheat polenta with a splash of plant-based milk for best results.
4. Can I use other greens for the pesto?
Yes, feel free to experiment! Spinach, arugula, or kale can be mixed with basil for unique flavor variations while keeping the dish vibrant and nutritious.
5. Can this be prepared ahead of time for meal prep?
Definitely. Roast chickpeas and make pesto in advance, store separately, and prepare polenta just before serving. This recipe reheats well and is perfect for quick, satisfying meals during a busy week.
