Citrus and Herb Polenta Salad with Roasted Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining creamy polenta rounds, crisp roasted chickpeas, fresh citrus segments, and herbs for a satisfying vegetarian bowl. This mediterranean-inspired vegetarian (vegetarian) ready in about 70 minutes pairs dry polenta, water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water and 1 tsp sea salt to a boil in a medium saucepan. Slowly whisk in 1 cup dry polenta and reduce heat to low. Cook, stirring frequently, for 20-25 minutes until thickened and creamy.
  2. Step 2: Pour cooked polenta into a greased 9x9-inch pan and let cool completely until firm, about 1 hour. Once firm, cut into 1-inch squares.
  3. Step 3: Preheat oven to 425°F. Toss 1 can rinsed chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 20-25 minutes until crispy, shaking pan halfway through.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium heat. Add polenta squares and cook for 3-4 minutes per side until golden and crisp on edges.
  5. Step 5: In a large bowl, combine 1 segmented medium orange, 1 segmented medium grapefruit, 1/4 cup chopped parsley, 2 tbsp chopped mint, 2 tbsp red wine vinegar, and 1 tsp honey. Toss gently.
  6. Step 6: Plate the crispy polenta squares, top with roasted chickpeas, and spoon the citrus herb salad over. Drizzle with remaining 1 tbsp olive oil to finish.

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Frequently asked questions

How long does Citrus and Herb Polenta Salad with Roasted Chickpeas take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus and Herb Polenta Salad with Roasted Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry polenta from drying out.

Can I substitute ingredients in Citrus and Herb Polenta Salad with Roasted Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus and Herb Polenta Salad with Roasted Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Citrus and Herb Polenta Salad with Roasted Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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