Chickpea salad tartine and winners of photo contest
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Tartine de ensalada de garbanzo

Esta tartine, es lo mejor de los dos mundos... ensalada y sandwich juntos.
15 mins
15 mins
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.