Pesto Salad with Sundried Tomatoes

• 2 Tablespoons pine nuts
• 1/2 cup sun-dried tomatoes
• 1/2 cup chickpeas
• Vegan cheese of choice (optional)
• 5 cups spinach or mixed greens

For Pesto:

• 2 cups basil
• 3 large cloves of garlic
• 2 Tablespoons pine nuts
• 2 Tablespoons lemon juice
• 3 Tablespoons nutritional yeast
• 3 Tablespoons olive oil
• 1/4 teaspoon salt
• 5 Tablespoons water (more if needed to thin)

Instructions:

1. For pesto: Add all ingredients into a food processor and blend on high until everything is mixed.
2. Add spinach or mixed greens into a bowl, add the chickpeas, sundried tomatoes, pine nuts, vegan cheese (optional), and top with pesto dressing, then mix all together.
3. Serve and enjoy!