Imagine a sandwich bursting with the smoky flavor of blistered shishito peppers, layered with creamy, zesty chickpea salad, and tucked between slices of rustic bread — that’s exactly what you get with this Blistered Shishito Pepper Chickpea Salad Sandwich. It’s a powerhouse of texture and vibrancy, packing plenty of plant-based protein and bold flavors into every bite. This recipe is the kind of meal you crave for a picnic, a hearty lunch, or even a light dinner, all ready in minutes and endlessly adaptable to your mood or pantry.
Ingredients You’ll Need
Just a handful of fresh, pantry-friendly ingredients stand between you and your soon-to-be favorite sandwich. Each element brings its own pop of color, layer of texture, or punchy flavor, so don’t skip out — everything plays a delicious part!
- Olive Oil: The key to getting a gorgeous char on your shishito peppers while adding a hint of richness.
- Shishito Peppers: These mild, slightly sweet peppers are the star, adding a subtle heat and irresistible roasted flavor.
- Canned Chickpeas: They bring satisfying heartiness and serve as a creamy base for the salad.
- Mayonnaise (or Vegan Mayo): Provides that luscious, creamy texture that makes the salad so satisfying.
- Dijon Mustard: Adds zing and a tangy depth to balance the richness.
- Lemon Juice: Brings brightness to tie all the flavors together.
- Garlic Powder: A subtle savory note that rounds out the salad beautifully.
- Smoked Paprika: Enhances the sandwich with a gentle smokiness and color.
- Salt and Pepper: Classic seasoning to make all the flavors sing.
- Red Onion: For a crunchy, slightly sharp bite that contrasts the creamy chickpeas.
- Fresh Parsley: A sprinkle of herby freshness that brightens the mix.
- Hearty Bread: Sourdough or multigrain hold everything together and add chewiness and substance.
- Optional Toppings (lettuce, tomato, cucumber, pickles): Each offers extra color, crunch, or tang, so mix and match your favorites!
How to Make Blistered Shishito Pepper Chickpea Salad Sandwich
Step 1: Blister the Shishito Peppers
Start by heating olive oil in a skillet over medium-high heat. Toss in your shishito peppers — hearing that first sizzle is a promise of the smoky goodness ahead. Cook them for about 5 to 7 minutes, turning occasionally, until you spot charred blisters on their skins. This not only softens the peppers but intensifies their flavor. Let them cool slightly before chopping them roughly; big or small pieces, it’s up to you.
Step 2: Mash the Chickpeas
Grab a medium mixing bowl and pour in your drained and rinsed chickpeas. Use a fork or potato masher to break them down until they’re mostly mashed but still retain a little chunky bite – you want texture here, not baby food!
Step 3: Make the Creamy Base
Into your mashed chickpeas, stir in the mayonnaise (or vegan mayo), Dijon mustard, lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix until everything looks luxuriously creamy and evenly combined.
Step 4: Add Flavor and Texture
Now, fold in the finely chopped red onion, fresh parsley, and those irresistible blistered shishito peppers. Stir to distribute all the goodies evenly, then give it a taste and tweak the seasoning if you like — more lemon, more salt, a little kick if you’re feeling adventurous.
Step 5: Build the Sandwich
Toast your bread if you want a little crunch — it’s optional, but highly recommended! Pile a generous scoop of the chickpea salad onto two slices, then layer on any toppings you’re craving: crisp lettuce, juicy tomato, cool cucumber, or tangy pickles. The final step? Top with the other bread slices and get ready to dig in.
How to Serve Blistered Shishito Pepper Chickpea Salad Sandwich
Garnishes
A sprinkle of flaky sea salt, a fresh grind of black pepper, or a shower of extra chopped parsley on top makes this Blistered Shishito Pepper Chickpea Salad Sandwich look as irresistible as it tastes. Add a splash of hot sauce if you like a little heat.
Side Dishes
This sandwich feels like a meal on its own, but you can round it out with some kettle-cooked chips, a simple green salad, or roasted sweet potato wedges. For a fun picnic, try pairing it with pickled veggies or fruit for a contrast in flavor and texture.
Creative Ways to Present
Slice your Blistered Shishito Pepper Chickpea Salad Sandwich into triangles and secure with cute sandwich picks for a party platter. Or, serve the filling over toast as an open-faced tartine. For a lunchbox, tuck the filling into pita pockets or wrap it up in a tortilla for a grab-and-go twist!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chickpea salad to an airtight container and refrigerate. It keeps deliciously for up to 3 days — perfect for meal prep or quick snacking. If you’ve assembled the sandwiches, store them well-wrapped and enjoy within a day for best freshness.
Freezing
While the salad and peppers are best fresh, you can freeze the chickpea mixture (without mayo) if needed. Thaw overnight in the fridge and stir in mayo and fresh veggies before serving. Assembled sandwiches aren’t ideal for freezing, since the bread can get soggy.
Reheating
If you’d like the sandwich warm, just toast it gently on a skillet or panini press for a few minutes per side. The chickpea salad tastes fantastic cold or at room temperature, so you can enjoy it straight from the fridge or let it sit a bit before serving.
FAQs
Can I use another type Main Course
Absolutely! Try mild Padron peppers or even bell peppers — just be sure to roast or blister them for that same smoky effect. Each pepper adds its own personality, but the key is that char!
Is the Blistered Shishito Pepper Chickpea Salad Sandwich vegan?
It easily can be! Just use vegan mayo in place of regular, and all the other ingredients are already plant-based. It’s a great recipe for both lunch and meal prep for vegans and vegetarians alike.
What bread works best for this sandwich?
Go for hearty, sturdy slices such as sourdough, multigrain, or rustic country bread. These hold up to the creamy filling without getting soggy — and they toast beautifully, too.
Can I make the chickpea salad ahead of time?
Yes, and it actually gets better as it sits! Make the chickpea salad up to 2 days ahead, then assemble the sandwiches when you’re ready to eat to keep everything fresh.
How can I add more heat or spice to the sandwich?
If you like things spicy, add a dash of hot sauce, a sprinkle of red pepper flakes, or even a finely chopped jalapeño to the salad. You’re in control — turn up the heat as much as you like!
Final Thoughts
If you’re craving a lunch that’s loaded with flavor, texture, and color, the Blistered Shishito Pepper Chickpea Salad Sandwich is your new best friend. It’s quick, endlessly customizable, and just plain fun to eat. Give it a try — you might discover it becomes your go-to sandwich, too!
Print
Blistered Shishito Pepper Chickpea Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
This Blistered Shishito Pepper Chickpea Salad Sandwich is a delightful fusion of flavors and textures, featuring blistered shishito peppers, creamy chickpea salad, and optional fresh toppings, all sandwiched between hearty bread slices.
Ingredients
Olive Oil:
1 tablespoon,
Shishito Peppers:
1 cup (stems removed),
Chickpeas:
1 (15-ounce) can (drained and rinsed),
Mayonnaise or Vegan Mayo:
1/4 cup,
Dijon Mustard:
1 tablespoon,
Lemon Juice:
1 teaspoon,
Garlic Powder:
1/4 teaspoon,
Smoked Paprika:
1/4 teaspoon,
Salt and Pepper:
to taste,
Red Onion:
1/4 cup (finely chopped),
Parsley:
1/4 cup (chopped fresh),
Hearty Bread (e.g., Sourdough or Multigrain):
4 slices,
Optional Toppings:
Lettuce, Tomato Slices, Cucumber, or Pickles
Instructions
- Blister Shishito Peppers: Heat olive oil in a skillet over medium-high heat. Add shishito peppers and cook for 5–7 minutes until blistered and charred. Chop peppers.
- Prepare Chickpea Salad: Mash chickpeas in a bowl. Mix in mayo, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and pepper. Add red onion, parsley, and chopped peppers.
- Assemble Sandwich: Toast bread, spoon chickpea salad onto 2 slices, add optional toppings, and cover with remaining bread. Serve fresh or pack for later.
Notes
- You can roast shishito peppers in the oven or air fryer.
- For a vegan option, use vegan mayo.
- Add hot sauce or red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
