If you are craving a vibrant, flavorful sandwich that bursts with texture and zest, the Blistered Shishito Pepper Chickpea Salad Sandwich Recipe is your next must-try. This recipe combines the smoky, slightly sweet notes of blistered shishito peppers with the creamy, tangy goodness of a chickpea salad dressed in tahini and lemon. Each bite is an exciting mix of fresh herbs, spices, and hearty bread that feels both nourishing and indulgent—a perfect plant-based lunch or light dinner that will quickly become a favorite in your kitchen rotation.
Ingredients You’ll Need
Gathering these simple, fresh ingredients will set you up for success because each one plays a crucial role in building flavor, crunch, and creaminess in this delightful sandwich.
- Olive oil: Adds a rich, fruity base for blistering peppers and helps carry their flavor.
- Shishito peppers: Offer a mild smoky heat and a lovely blistered texture for visual appeal and crunch.
- Chickpeas: The creamy, protein-packed star ingredient that forms the hearty salad base.
- Tahini: Adds nutty, silky depth and helps bind the salad together smoothly.
- Lemon juice: Brings a bright, fresh acidity to balance the richness perfectly.
- Dijon mustard: Introduces a subtle tang and complexity that wakes up the whole dish.
- Garlic: Delivers an aromatic kick that complements the smoky paprika.
- Smoked paprika: Enhances the smoky notes and adds warmth without overpowering.
- Salt and black pepper: Essential seasoning that brings all the flavors into harmony.
- Chopped red onion: Provides a crisp, slightly sweet bite and vibrant color contrast.
- Fresh parsley: Offers a fresh herbal brightness that lightens each mouthful.
- Sourdough or multigrain bread: The perfect sturdy vehicle with a toasty crunch to hold all the filling.
- Leafy greens or arugula: Adds refreshing peppery notes and a touch of green goodness.
How to Make Blistered Shishito Pepper Chickpea Salad Sandwich Recipe
Step 1: Blister the Peppers
Start by heating olive oil in a skillet over medium-high heat. Toss in the shishito peppers and cook them for about 5 to 7 minutes, turning occasionally until their skin blister crisply and they become tender. This step is where the peppers develop a subtle smoky sweetness that elevates the salad. Once blistered, remove them from heat and allow them to cool slightly before chopping roughly to maintain texture.
Step 2: Prepare the Chickpea Salad Base
Drain and rinse your chickpeas thoroughly. In a mixing bowl, mash them with a fork or potato masher just enough to create a chunky, spreadable consistency—this bit of texture is key to a satisfying bite. To this, add tahini, lemon juice, Dijon mustard, minced garlic, smoked paprika, and a pinch of salt and pepper. Mix all these ingredients well so the flavors meld beautifully into a creamy, tangy base.
Step 3: Combine with Peppers and Fresh Flavorings
Fold in the chopped red onion, fresh parsley, and the chopped blistered shishito peppers. This combination brings layers of taste—from smoky and peppery to fresh and bright—that makes the salad truly unforgettable. Taste and adjust salt and pepper as needed, ensuring each element shines through just right.
Step 4: Assemble the Sandwich
Toast your bread slices until golden and crisp. On one slice, spread a generous scoop of the chickpea salad mixture. Top it with a handful of leafy greens or peppery arugula, then crown with the second slice of bread. Slice the sandwich in half to reveal the vibrant filling and serve immediately for the best experience.
How to Serve Blistered Shishito Pepper Chickpea Salad Sandwich Recipe
Garnishes
For the perfect presentation and burst of flavor, consider adding a sprinkle of extra chopped parsley or a drizzle of extra virgin olive oil on the sandwich just before serving. Thin cucumber slices or radish rounds can also add a crisp, refreshing touch that pairs wonderfully with the creamy chickpea salad.
Side Dishes
This sandwich pairs beautifully with light, summery sides such as a simple mixed green salad with lemon vinaigrette, or crunchy vegetable chips for added textural contrast. A bowl of roasted sweet potato fries seasoned with smoked paprika complements the smoky flavors in the sandwich perfectly.
Creative Ways to Present
If you want to switch things up, serve the chickpea salad in a wrap or tucked inside crisp lettuce cups for a gluten-free alternative. You can also stack the salad and shishito peppers on hearty crackers for a fun appetizer or snack version.
Make Ahead and Storage
Storing Leftovers
The chickpea salad filling keeps well in an airtight container in the refrigerator for up to three days. Keep the bread and leafy greens separate until ready to serve to maintain freshness and avoid sogginess.
Freezing
Although the chickpea salad mixture can be frozen, it may affect the texture slightly after thawing, becoming a bit softer. If you do freeze it, do so in a well-sealed container for up to 1 month and thaw overnight in the fridge before serving.
Reheating
This sandwich is best served fresh and at room temperature. If necessary, you can gently warm the chickpea salad in a microwave-safe dish, but avoid overheating as the texture and freshness might be compromised. Toast fresh bread for assembly to reinvigorate the sandwich.
FAQs
Can I use other types of peppers instead of shishito peppers?
Absolutely! Mild green peppers like padron or even a small amount of charred bell peppers can be used if shishito peppers are hard to find. Just be mindful that spicier peppers will change the flavor profile.
Is this recipe suitable for a gluten-free diet?
It sure is! Swap the sourdough or multigrain bread for gluten-free bread or serve the chickpea salad in lettuce wraps or gluten-free tortillas for a delicious alternative.
How spicy is the Blistered Shishito Pepper Chickpea Salad Sandwich Recipe?
Shishito peppers are typically mild with only an occasional pepper packing a mild heat burst. Overall, this sandwich is mild and flavorful, making it approachable for most spice tolerance levels.
Can I make the chickpea salad vegan?
Yes, this recipe is naturally vegan with ingredients like tahini and plant-based components. Just double-check your bread choice to ensure it contains no animal products.
What is the best bread type to use?
Sourdough or multigrain bread works beautifully for this sandwich due to their sturdy texture and nutty flavor, which complement the rich chickpea salad perfectly. Feel free to experiment with your favorite breads!
Final Thoughts
Once you try this Blistered Shishito Pepper Chickpea Salad Sandwich Recipe, it’s hard not to fall in love with its vibrant flavors and satisfying textures. Whether you’re looking for a quick lunch or a creative plant-based meal, this recipe brings excitement to the table with every bite. Dive in, share it with friends, and enjoy the deliciously fresh, smoky, and creamy experience that only this sandwich can deliver!
Print
Blistered Shishito Pepper Chickpea Salad Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Description
This Blistered Shishito Pepper Chickpea Salad Sandwich is a vibrant, vegan-friendly lunch option combining blistered shishito peppers with a creamy, tangy chickpea salad. Toasted sourdough or multigrain bread adds a satisfying crunch, while fresh herbs and spices infuse the sandwich with bold flavors. Perfect for a quick, nutritious meal packed with plant-based protein and fiber.
Ingredients
Vegetables and Herbs
- 1 cup shishito peppers (stems removed)
- 1 clove garlic (minced)
- 2 tablespoons chopped red onion
- 1 tablespoon chopped fresh parsley
- Leafy greens or arugula for serving
Salad Dressing and Seasonings
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 4 slices sourdough or multigrain bread (toasted)
Instructions
- Blister the Shishito Peppers: Heat olive oil in a skillet over medium-high heat. Add the shishito peppers and cook for 5–7 minutes, turning occasionally, until they are blistered and tender. Remove from heat and allow them to cool slightly, then roughly chop.
- Prepare the Chickpea Salad: In a mixing bowl, mash the chickpeas with a fork or potato masher until chunky but spreadable. Add tahini, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
- Combine Ingredients: Stir the chopped red onion, fresh parsley, and blistered shishito peppers into the chickpea mixture. Taste and adjust seasoning as required.
- Assemble the Sandwich: Toast the slices of bread. Spread a generous scoop of the chickpea salad onto one slice, then top with leafy greens or arugula. Place the second slice of bread on top.
- Serve: Slice the sandwich in half and serve immediately for best flavor and texture.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- For extra texture, add sliced cucumbers or radishes.
- Works well in a wrap or lettuce cups for a gluten-free version.
