Lemony Chickpea Polenta Cakes with Warm Roasted Red Pepper Salsa

Ingredients

• 2 cups yellow polenta (or grits if you are from the South!)
• 1 15 oz can chickpeas, rinsed
• 4 Tbsp finely chopped fresh basil
• 2 Tbsp fresh lemon zest
• Salt & pepper to taste
• ¾ cup chopped white or yellow onion
• 2 cloves garlic, chopped
• 1 jar roasted red peppers, drained and rough chopped
• ½ cup chopped fresh parsley
• ¼ cup vegetable broth
• Juice of 1 lemon