Start by preparing Whipped Almond Ricotta (follow link for instructions). Then set in refrigerator until serving.
Next prepare Easy Vegan Pesto dressing (follow link for instructions). Then cover and set in refrigerator until serving.
To plate, arrange greens 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.
Best when fresh. Store leftovers separately (undressed) up to 3 days in the refrigerator.
*Nutrition information is a rough estimate calculated with all of the ingredients included (1/2 cup pesto dressing, 3/4 cup almond ricotta).