Heat a little oil in a skillet. Add the veggie jar and cook on medium-high heat until onions are lightly browned.

Stir in the chickpeas + vinaigrette + greens jar. Add 2 tbsp of water per serving (about 1/8 cup). Cook for 5 minutes, stirring occasionally, until the greens are wilted and everything is saucy. Taste and season with salt and pepper.

For cornmeal on the side: In a pot, bring twice as much water as cornmeal to a boil. Slowly stir in the cornmeal, cover loosely, and cook over low heat—stirring occasionally—until the water is absorbed and the cornmeal is soft and fully cooked. Add more water if needed.

For cornmeal in the dish: After adding the chickpeas jar, stir in the cornmeal with at least twice as much water (per 1 cup cornmeal, add 2+ cups water or broth). Simmer on low, stirring often, until the cornmeal is tender and the dish is thick and hearty.

Serve and enjoy!