Meatless Monday

Meatless Mondays are a great way to go green, trim your budget and eat a healthy meal that is great for you and the planet. For the next three Mondays, we will be highlighting quick and easy meatless Monday options that are sure to win over even the ‘meat and potatoes’ eaters in your house.

Today’s recipe is not only delicious, but an overall great dinner choice with a mix of legumes, grains and veggies. BBQ chickpeas are surrounded by an all-star cast including asparagus, grape tomatoes, avocado, polenta and hummus. Chickpeas anchor the recipe with their complex mix of fiber, starch and antioxidants. The benefits of including the humble chickpea and a variety of legumes in your diet range from improved digestive and heart health to improved blood sugar levels. Not to be outdone, the asparagus, grape tomatoes and avocado come alongside and make this a good-for-you meal that you want to show off. Enjoy!

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BBQ Chickpea Bowls with Crispy Polenta and Asparagus

(From Half Baked Harvest)


Asparagus (1 Bunch)

Grape tomatoes (1 pint halved)

Avocado (2 whole-sliced)

Polenta (1 lb (tube) sliced into 10 pieces)

Hummus (1  cup)

Chickpeas (3 cups cooked or 2-15 oz cans)

BBQ Sauce (1 cup)

2 tablespoons olive oil

Salt and pepper to taste

1 tablespoon Cajun Seasoning (optional)

1 ½ teaspoons Cayenne Pepper (optional)


Preheat oven to 400 F. Trim asparagus ends, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes. Remove from oven and slice in thirds.

Combine BBQ sauce and chickpeas. For an added kick add cajun seasoning and cayenne pepper.

Heat skillet on medium/high with 1 tablespoon of olive oil. In an even layer, place polenta slices in skillet. Leave undisturbed for 5 minutes, flip and cook for an additional five minutes. Remove slices from skillet. Add BBQ chickpeas to skillet and cook until sauce thickens.

While cooking polenta and chickpeas, slice avocados and grape tomatoes.

To assemble the bowls, place a helping of chickpeas, avocados, grape tomatoes, asparagus and polenta on a plate. Place a dollop of hummus in the middle of the plate. Enjoy!

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