Vegan Ricotta & Sun-Dried Tomato Pesto Salad

🥘 Ingredients

• Whipped Almond Ricotta
  3/4 c
• cooked chickpeas
  1/2 c
• lemon juice (optional)
  3 Tbsp
• mixed greens or spinach
  6 c
• pesto
  1/2 c
• pine nuts
  1/2 c
• sun-dried tomatoes
  1/2 c

1. 1

   Start by preparing Whipped Almond Ricotta (follow link for instructions). Then set in refrigerator until serving.

   Whipped Almond Ricotta: 3/4 c
2. 2

   Next prepare pesto dressing (follow link for instructions). Then cover and set in refrigerator until serving.

   pesto: 1/2 c
3. 3

   To plate, arrange mixed greens or spinach on a serving platter (or bowl) and top with sun-dried tomatoes , pine nuts , and cooked chickpeas . Dollop on spoonfuls of almond ricotta and drizzle with vegan pesto. You can also squeeze with fresh lemon juice (optional) for extra flavor and moisture.

   mixed greens or spinach: 6 c, sun-dried tomatoes: 1/2 c, pine nuts: 1/2 c, cooked chickpeas: 1/2 c, lemon juice (optional): 3 Tbsp
4. 4

   Best when fresh. Store leftovers separately (undressed) up to 3 days in the refrigerator.