Jamaican Jerk Chickpeas over Polenta

Vegan Vegetarian Dairy Free
Calories: 249Carbs: 53Proteins: 6Fats: 3Serves: 5

This recipe comes to us courtesy of Rachel’s Vegan Kitchen, a new vegan cookbook by Rachel Lorton. If you are interested in finding more delicious vegan recipes, check out the whole cookbook. Follow this link: Rachel’s Vegan Kitchen 


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1 can chickpeas, drained & rinsed
4 c polenta, cooked
1/4 c hawaiian dressing
2 Tbsp BBF Agave
1/4 c BBF Coconut Palm Sugar
1 tsp yellow mustard
1/2 c fresh pineapple, cubed
garnish fresh parsley


1. Cook polenta according to directions on packaging
2. In large mixing bowl, combine remaining ingredients excluding pineapple.
3. Arrange mixture in a single layer in a large casserole dish.
4. Bake at 400 for 40 minutes, stirring halfway through.
5. Add pineapple, & broil on high for 10 minutes
6. Serve over polenta, & garnish with fresh parsley & awesome sauce.

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