Preheat oven to 375°F (176°C).

In a large stainless steel sauté pan or cast iron pan, sauté the garlic, onion, zucchini, and corn in oil. Season with a sprinkle of salt and pepper. Cook over medium low heat for 5 to 7 minutes until the onions turn translucent.

Prepare the cornbread batter: Make the cornbread batter: Add the apple cider vinegar to the nondairy milk to make vegan buttermilk. Mix together and set aside for 5 minutes to curdle. In a large separate bowl add the cornmeal, all purpose flour, baking powder, organic sugar, and salt. Whisk together until well incorporated. Then add in the vegan buttermilk, egg replacer, and oil. Whisk together until a batter is formed. If the batter feels too thick you can add in 1 to 2 tablespoons (15 to 30ml) more of water.

Once the vegetables are done cooking, make the flour slurry. Whisking the all purpose flour with the water. Then add in the can of chickpeas to the vegetables and the flour slurry. Use a spoon to mix everything around.

Pour over the cornbread batter.

Bake in the oven for 25 minutes or until the cornbread is golden and fluffy.

Allow to cool for 10 minutes before serving and enjoy. Garnish with green onion and fresh parsley if desired.