Vegan Ricotta & Sun-Dried Tomato Pesto Salad

🥘 Ingredients

• Whipped Almond Ricotta ¾ cup
• pesto ½ cup
• mixed greens or spinach 6 cups
• sun-dried tomatoes ½ cup
• pine nuts ½ cup
• cooked chickpeas ½ cup
• lemon juice (optional) 3 Tbsp

1. 1

   Start by preparing Whipped Almond Ricotta (follow link for instructions). Then set in refrigerator until serving.
2. 2

   Next prepare pesto dressing (follow link for instructions). Then cover and set in refrigerator until serving.
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.
4. 4

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