BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus

• Vegetarian

• Produce

  • 4 cups Arugula, fresh
  • 1 bunch Asparagus
  • 1 Avocado
  • 1 1/2 cups Cannellini/great northern beans, cooked
  • 3 cups Chickpeas, Cooked
  • 1/2 tsp Chives, dried
  • 3/4 tsp Dill, dried
  • 1 clove Garlic
  • 1 pint Grape tomatoes
  • 1 Lemon
  • 1/2 tsp Onion powder
  • 2 tsp Parsley, dried

• Condiments

  • 2 tbsp Tahini

• Pasta & Grains

  • 1 (1 pound tube Polenta

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1/2 tsp Pepper
  • 1 Rounded tablespoon cajun seasoning
  • 1 Rounded tablespoon creole seasoning
  • 1/2 tsp Salt
  • 1 Good pinch Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 2 oz Cheddar cheese, sharp
  • 2 tbsp Greek yogurt or sour cream
  • 1/4 cup Parmesan cheese

Found on halfbakedharvest.com