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
