Description

This blistered shishito pepper chickpea salad sandwich combines smoky, charred peppers with creamy chickpeas, fresh herbs, and lemon for a hearty yet light filling. Served on toasted whole grain bread, it’s a flavorful vegetarian option perfect for lunch or dinner.

Ingredients

1 cup shishito peppers (about 10–12 peppers)

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup red onion, finely chopped

2 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

1/4 cup fresh cilantro, chopped

4 slices whole grain bread

Salt, to taste

Pepper, to taste

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Instructions

Rinse and drain the chickpeas, then mash about half in a bowl for a creamy texture.
In a skillet, heat olive oil over medium-high heat and blister shishito peppers for 5–7 minutes until charred and softened. Let cool.
Mix chickpeas with red onion, garlic, lemon juice, and olive oil. Season with salt and pepper.
Chop cooled peppers and fold them into the chickpea mixture along with cilantro.
Toast bread slices in the skillet until golden.
Assemble the sandwich by spreading the chickpea-pepper mixture between slices of toasted bread. Serve immediately.

Notes

Use sourdough or ciabatta instead of whole grain bread for variety.

Add grilled chicken or tofu slices for extra protein.

Mix in Greek yogurt, avocado, or tahini for a creamier filling.

Add chili flakes or jalapeños for extra heat.

Enjoy as a wrap with tortillas or flatbreads instead of bread.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 sandwich
Calories: 380
Sugar: 5g
Sodium: 420mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg