This recipe was printed in the June 11 of Binah. It is very healthy, very easy & very good ! I had to make a second batch after my "tasters" came asking for more. Great salad to grab for lunch at work.
1 (15 oz) can chickpeas (rinsed & drained)
1 sm purple onion (diced)
Â½ red, orange & green pepper (diced)
1 tsp (heaping flour)
Â½ cup sugar (or splenda)
Â½ cup vinegar
1 tsp mustard
1 tsp salt
In a small saucepan over medium heat, combine flour, sugar & mustard. Stir until melted. Gradually add vinegar & bring to boil.
Reduce heat & stir constantly until mixture becomes thick & turns ttranslucent & golden, about 10 minutes.
Combine chickpeas, peppers & onions in bowl. Pour hot dressing over salad & toss to coat. Cover & refrig for several hours before serving.