Chickpea salad tartine and winners of photo contest

Tartine de garbanzo

What a thrill !!! We have the winners of the competition for May 2015 photo blog! I couldn’t have been happier to host the contest this month, I learned a lot. It was so difficult to select the winning picture among so many good pics ….

Tartine de garbanzo (4)

They were 11 pictures, but 11 excellent photos. The good news is that Ivana and Cris have everything under control and make your life really easy. So if you want to host send an email to Ivana.


Tartine de garbanzo (1)

I’m sure Maria Jose, the host of next month, will have no problem, this is really well organized. And for the winners…. I would love to give all of the contestants a huge hug and talk with them about their pictures and food (well I’ll send the hug) and congratulate them personally. But only one can win in each category.

Tartine de garbanzo (2)

Here they are…. ÑamÑam category, the winner is….Bundt Cake de Toffee y remolino de Nutella In the Photography category the winner isBundt Cake de Nutella In the Aesthetic category the winner is…Bundt Cake de Vainilla y Pistachios

Tartine de garbanzo (3)

Bravo and a thousand congratulations to all for participating. And now if I here is this recipe for chickpea salad tartine. This salad can you serve it as a sandwich, as a burrito, with crackers, etc. Any way, I love it.


Here is the recipe, if you like it please share it.

Chickpea salad tartine and winners of photo contest

Tartine de ensalada de garbanzo

Esta tartine, es lo mejor de los dos mundos... ensalada y sandwich juntos.
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Prep Time 15 mins
Total Time 15 mins
Servings 4 -6


  • 2 cans of cooked chickpeas drained
  • Veganaise 1/2 cup or whatever mayo you like
  • 2 tablespoons Dijon mustard
  • 1/4 onion chopped
  • 2 stalks celery chopped
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • freshly ground black pepper


  • In a bowl mix the mayonnaise, dijon, vinegar, olive oil, salt and pepper.
  • In a food processor mince chickpeas. Pulse a few times until they are crushed but be careful so they do not become as dough.
  • Mix the beans with onion, celery and herbs. When everything is well integrated add mayonnaise mixture.
  • Try it and add more salt if you feel it needs some more.
  • Mix well and leave in the fridge covered for about 15 minutes.
  • To serve, slice up a tomato and put it over a slice of ciabatta or baguette, add a tablespoon or two of chickpea salad.
  • Prepare it just before serving.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.


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