Description
A flavorful and spicy twist on the classic chickpea salad sandwich with blistered shishito peppers for a smoky kick.
Ingredients
Scale
For the Crust:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shishito peppers
- 1/4 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 4 slices whole grain bread
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Heat olive oil in a skillet over medium-high heat. Add shishito peppers and cook, turning occasionally, until blistered and charred in spots (about 5-7 minutes). Remove from heat and let cool slightly.
- In a large bowl, mash chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
- Chop the blistered shishito peppers and add them to the chickpeas along with vegan mayonnaise, Dijon mustard, smoked paprika, salt, black pepper, red onion, and parsley. Mix well.
- Toast the bread slices if desired. Divide the chickpea salad mixture between two slices of bread and top with the remaining slices to form sandwiches.
- Serve immediately or wrap for later.
Notes
You can customize the seasonings to taste.