While we haven't yet started our next book for Cook Vegan Lover's Cookbook Club, Appetite for Reduction, I've been itching to make Everyday Chickpea-Quinoa Salad with Balsamic Vinaigrette. Tonight I just couldn't resist. I love the idea of a salad being a complete meal, with greens, grains, and beans, topped with a thick, homemade dressing.
I liked it but...I'm not a big mustard fan, and I could really taste the dressing's two teaspoons of Dijon. Next time I'll reduce the dressing to one teaspoon. I'll definitely make it again, as it was really quick, easy, and good...but will be better with less mustard.