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Prep
5m
Cook
15m
Total
20m
Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
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Step 1
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For
2
M
I
1
Red onion, sliced
10
Sundried tomatoes, roughly chopped
1
tbsp
Capers, heaping, roughly minced
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Per Serving
Calories
618kcal
Fat
19g
Carbs
89g
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Clara K
2 months ago
OMG THE RICOTTA AMAZING
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Gigi
2 months ago
Ahhh, I know! The ricotta is SO good in this 😍 So happy you enjoyed it xx
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K
Karen C
3 months ago
Loved how quick this was to make and good macros :)
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Gigi
2 months ago
So glad you enjoyed it, Karen! 😊 Quick and nourishing is always a win!
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N
Nathalie S
5 months ago
Definitely one of our favourite dishes 😍 Quick to make and so delicious.
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Gigi
5 months ago
Thanks, Nathalie! So glad it's a hit! 😊 Enjoy every bite!
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Kirsten B
6 months ago
😍OMG! This is such a beautiful combo! The tofu ricotta is soooo good! The way all the elements come together is so comforting.
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Gigi
6 months ago
Thanks so much, Kirsten! Thrilled you loved the combo. 😊 Enjoy!
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F
Fiona B
10 months ago
Loved this and so did my non vegan husband and son. I subbed black eyed beans for the chickpeas as my crazy husband isn't a fan of the chickpea (what a freak). It was amazing, creamy and tangy and altogether delicious!
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Gigi
10 months ago
So glad it was a hit for all the family 💚 the beauty of this salad is that it works with every kind of bean :)
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F
Fiona B
10 months ago
do you make your own pesto and can we have the recipe please?
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Gigi
10 months ago
Yes I use my own pesto 😊 Absolutely, I’ll share the recipe soon 😊
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C
Chiara C
10 months ago
Divine, I added some TVP and served it on top of crunchy salad for texture. Super yummy
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Gigi
10 months ago
Crunchy salad is a really good idea! I will try that myself next time I make it xx
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