I wanted a dressing that extended the reaches of the masterful just-lemon.

I love fresh lemon as my go-to dressing, but sometimes I want something with a little more weight. I’ve created a simple dressing that will satisfy your I-need-a-dressing-but-not-all-those-calories needs. It’s delicious and it’s good for you.

Roasted chickpeas, cherry tomatoes and asparagus tossed in arugula and topped with a fried egg. 

This is a warm salad that makes you feel like you went out for lunch.

Arrange cherry tomatoes, asparagus and chickpeas on a lined baking sheet. Spray with oil of choice (I use Bertolli’s organic evoo spray and it’s perrfect — no residue, just oil) season with crushed black pepper, and place in oven or toaster oven at 450 degrees for roughly 15 minutes. While veggies roast, combine some all-natural hummus,  lemon juice and a splash of almond milk. (Learn how to make your own almond milk here*) Set aside and fry up that egg! The secret to not cracking the yolk is having enough oil or spray in the pan and carefully flipping it over in a quick flick.

 Toss now-roasted-and-deliciously-smelling-veggies with fresh arugula, your new favorite dressing and pop that fried egg right on top. Season with a little crushed red pepper. Aaand now you are officially impressive.

Oh, so you’re vegan? It’s okay — I got your non-animal-protein back. Forget that egg and call it a day!

Roasted Brussels sprouts and chickpeas tossed with sundried tomatoes in spinach. 

I know. I’m a little obsessed with chickpeas but I think you will be too once you fully understand the capacity of these cute little protein-packed beans.

This one is easy. Chop up those brussels and put them on a lined baking sheet with (you guessed it) chickpeas. You can give ’em a quick spray and pop them in a toaster oven or oven at 450 for just under 15 minutes, depending on how roasted you like them. Toss with spinach, sundried tomatoes, and that go-to lemon-hummus-almond milk dressing I just blew your mind with.

Carrot & Zucchini ribbon salad with sundried tomatoes and spinach 

Okay, so I took this picture from my desk. Disregard my plastic purple spoon, please.

Using a peeler, slice a zucchini and a few carrots into ribbons. Toss with spinach, sundried tomatoes and any other veggies you like. I threw some quick roasted brussels in here, too. Lay on that dressing with some crushed red pepper — BAM. Vegan superstar. Even if you’re not vegan. Because like me, you’re a sometimes-vegan who just can’t do without cheese, runny yolk or gelato. And the occasional lamb or proscuitto… Yeah, not vegan.