INGREDIENTS
•
2 teaspoons olive oil
•
2 medium yellow or sweet onions, thinly sliced
•
1-1/2 teaspoons brown sugar, divided
•
1/4 cup + 1 tablespoon balsamic vinegar, divided
•
1 can chickpeas
•
3 tablespoons reserved liquid from can of chickpeas
•
3 tablespoons tahini
•
1 clove garlic, minced
•
1-1/2 to 2 tablespoons fresh lemon juice
•
1/2 teaspoon salt
•
1/4 teaspoon pepper