Why You’ll Love This Recipe
I like this recipe because it’s both healthy and full of flavor. The chickpeas make it creamy without needing mayo, and the blistered peppers add a subtle smoky note that makes the sandwich unique. It’s quick enough for lunch but also feels special enough for a light dinner. I also enjoy how versatile it is—I can switch up the bread, herbs, or toppings depending on my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Shishito peppers: 1 cup (about 10-12 peppers)
Chickpeas: 1 can (15 oz), drained and rinsed
Red onion: 1/4 cup, finely chopped
Garlic: 2 cloves, minced
Lemon juice: 2 tablespoons (freshly squeezed)
Olive oil: 2 tablespoons
Fresh cilantro: 1/4 cup, chopped
Whole grain bread: 4 slices
Salt: to taste
Pepper: to taste
Directions
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I rinse and drain the chickpeas, then mash about half of them in a bowl for a creamy texture.
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In a skillet, I heat some olive oil over medium-high heat and blister the shishito peppers for 5–7 minutes until charred and softened.
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I mix the chickpeas with red onion, garlic, lemon juice, and olive oil, seasoning with salt and pepper.
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I chop the cooled shishito peppers and fold them into the chickpea mixture with the cilantro.
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I toast the whole grain bread in the skillet until golden brown.
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I assemble the sandwich by spreading the chickpea-pepper mixture between slices of toasted bread and serve immediately.
Servings and Timing
This recipe makes 2 sandwiches. It takes about 15 minutes to prep and 10 minutes to cook, so I have it ready in just 25 minutes.
Variations
Sometimes I use sourdough or ciabatta instead of whole grain bread for a different texture. If I want extra protein, I add grilled chicken or tofu slices to the sandwich. For more creaminess, I stir in a spoonful of Greek yogurt or avocado with the chickpeas. If I’m craving spice, I add a pinch of chili flakes or jalapeños.
Storage/Reheating
I store leftover chickpea salad in an airtight container in the refrigerator for up to 3–4 days. I keep the bread separate and toast it fresh before assembling the sandwiches again. The peppers hold their flavor well, but I prefer to enjoy them within a couple of days for the best taste.
FAQs
Can I make the chickpea salad ahead of time?
Yes, I often prepare the salad in advance and keep it in the fridge for a quick sandwich filling.
Do shishito peppers taste spicy?
Most are mild, but occasionally one can be a little spicy, which I find adds some fun surprise.
Can I use another type of pepper?
Yes, I sometimes use poblano or bell peppers if shishito peppers aren’t available.
How do I get the best blister on the peppers?
I cook them over medium-high heat without stirring too much, letting them char before flipping.
Can I make this recipe gluten-free?
Yes, I use gluten-free bread and the sandwich turns out just as delicious.
What else can I add to the chickpea salad?
I like adding diced cucumber, celery, or even capers for more flavor and crunch.
Can I make this into a wrap instead of a sandwich?
Yes, I often use tortillas or flatbreads when I want a handheld wrap version.
How can I make the filling creamier?
I mash more chickpeas or add a little Greek yogurt or tahini for extra creaminess.
Is this recipe vegan?
Yes, as long as I stick with plant-based bread, it’s completely vegan.
What sides go well with this sandwich?
I like serving it with a small salad, roasted potatoes, or even a cup of soup for a full meal.
Conclusion
This blistered shishito pepper chickpea salad sandwich is a vibrant, healthy, and flavorful option I love making for lunch or dinner. It’s quick to prepare, easy to customize, and always satisfying. With its smoky peppers, creamy chickpeas, and crunchy toasted bread, it has become one of my favorite go-to vegetarian sandwiches.
