Harvest Salads | Plant-Based Recipes

Ingredients

• 6 oz organic chickpeas
• 1/4 cup sliced almonds, crushed in bag
• 1 tbsp agave
• 1/4 cup vegan basil pesto
• 1 lemon, zested, half juiced and half cut into wedges (divided)
• 2 oz cashew milk yogurt
• 4 oz mixed greens
• 3 tbsp dried tart cherries, roughly chopped
• 2 tsp vegetable oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)