Polenta Crostini with Chickpea Pesto - Plant-Based Vegan Pesto Recipe

Ingredients

• 2 (18-ounce) packages pre-cooked, tube-style polenta
• 1 small tomato, cut into ¼-inch dice (1 cup)
• 1 small wedge of onion, cut into ¼-inch dice (¼ cup)
• 1 tablespoon chopped fresh basil
• 1 (15-ounce) can chickpeas (3/4 cup)
• 1 cup packed fresh basil
• 1 small clove garlic
• 1 teaspoon white wine vinegar
• Sea salt
• Freshly ground black pepper