Name: Blistered Shishito Pepper Chickpea Salad Sandwich Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Fusion / Vegetarian
Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed; 2 tablespoons mayonnaise; 1 tablespoon plain Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; Salt and black pepper to taste; 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh dill or parsley; 1 cup shishito peppers; 1 teaspoon olive oil; Pinch of salt; 4 slices crusty bread or sandwich rolls; ½ avocado sliced; Baby spinach or arugula; Pickled red onions (optional); Drizzle of hot sauce (optional)

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If you’re looking for a fresh spin on a classic lunch, get ready to meet your new obsession: the Blistered Shishito Pepper Chickpea Salad Sandwich. Imagine hearty chickpea salad layered on crusty bread, topped with smoky, charred shishito peppers, creamy avocado, and crisp greens—this sandwich has crunch, tang, and just the right hit of heat. Not only is it satisfying and packed with plant-based protein, but it’s also seriously fun to eat and perfect for sharing with your favorite people (or just savoring all to yourself). Trust me, this flavor-packed sammy is about to become a staple in your rotation.

Blistered Shishito Pepper Chickpea Salad Sandwich Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Blistered Shishito Pepper Chickpea Salad Sandwich lies in its simple yet vibrant ingredients. Each one has a job to do, whether it’s adding creaminess, smokiness, or that pop of fresh green. Here’s what you’ll need and why it matters:

Chickpeas: The hearty, protein-packed base, mashed just enough to hold together but still chunky for texture.
Mayonnaise: Adds lush creaminess and helps the chickpea salad bind without being heavy.
Plain Greek Yogurt: Offers a subtle tang and lighter body to balance the richness of the mayo.
Dijon Mustard: Brings zip and complexity, lifting the whole salad.
Lemon Juice: Brightens all the flavors and keeps the salad tasting fresh.
Garlic Powder: Infuses gentle savory depth without overpowering.
Smoked Paprika: Adds a whisper of smokiness, perfectly echoing the charred peppers.
Salt and Black Pepper: Don’t be shy—these bring all the flavors into focus.
Red Onion: For a sweet, sharp bite and a dash of color.
Fresh Dill or Parsley: Lifts and freshens the chickpea salad with herbal notes.
Shishito Peppers: The star performer—mild, vibrant, and spectacular when blistered.
Olive Oil: Helps those peppers char quickly and beautifully.
Bread or Sandwich Rolls: Go for something sturdy and crusty to hold all those layers.
Avocado: Brings creamy luxury and lovely color to each bite.
Baby Spinach or Arugula: Adds cool crunch and a leafy touch.
Pickled Red Onions (optional): For sweet, tangy flair if you want a little extra excitement.
Hot Sauce (optional): For those who like a kick at the finish.

How to Make Blistered Shishito Pepper Chickpea Salad Sandwich

Step 1: Make the Chickpea Salad

Start by grabbing a good-sized bowl and adding your drained, rinsed chickpeas. Using a fork or potato masher, mash them until they’re chunkier than hummus but still spreadable—you want some bite left! Next, stir in the mayo and Greek yogurt for creaminess, along with the zippy Dijon, lemon juice, garlic powder, smoked paprika, and a hearty dose of salt and pepper. Finally, fold in those sweet bits of red onion and your choice of fresh herbs. Give it a good mix and taste for seasoning; don’t be afraid to adjust to your liking.

Step 2: Blister the Shishito Peppers

Now comes the fun part! Heat up a skillet over medium-high. Toss your shishito peppers with olive oil, and once the pan is hot, add the peppers in a single layer. Let them sizzle for about 5 to 7 minutes, turning occasionally—you’re looking for beautifully blistered, slightly charred skins. Sprinkling on a pinch of salt as soon as they’re done amps up their natural flavor. Set them aside (and try not to snack on them all right away!).

Step 3: Assemble the Sandwich

To assemble your Blistered Shishito Pepper Chickpea Salad Sandwich, start by toasting your bread if you love a crunchy bite. Spread a generous layer of chickpea salad on one slice, then arrange the blistered shishito peppers over the top. Layer on creamy avocado slices and a handful of crisp greens. If you’re feeling adventurous, add pickled red onions or a hit of hot sauce. Close things up with your second slice of bread, give it a gentle press, and slice. Your masterpiece is ready—enjoy warm or chilled!

How to Serve Blistered Shishito Pepper Chickpea Salad Sandwich

Garnishes

Garnishes can turn your Blistered Shishito Pepper Chickpea Salad Sandwich from simple to something spectacular. Try a sprinkle of flaky sea salt, a handful of microgreens, or even a scattering of roasted seeds for crunch. A twist of fresh lemon over the top right before serving makes every layer sing with brightness.

Side Dishes

This sandwich pairs beautifully with classic sides like a crisp green salad, sweet potato chips, or crunchy cucumber spears. For a heartier meal, serve alongside a cup of tomato soup or a grain salad bursting with herbs and veggies. The contrasting textures help every bite feel new and exciting.

Creative Ways to Present

If you want to impress a crowd, slice the sandwiches into finger-friendly halves or quarters and arrange on a party platter with toothpicks. Or, turn the whole thing into a deconstructed salad bowl—pile up greens, top with chickpea salad, peppers, and avocado, and serve bread on the side. However you present your Blistered Shishito Pepper Chickpea Salad Sandwich, have fun with color and shape.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare because these disappear fast), store the chickpea salad in an airtight container in the fridge for up to 3 days. Keep the blistered shishito peppers separate for best texture, and always wait to assemble your sandwich until just before serving.

Freezing

While the chickpea salad itself can technically be frozen, it’s best enjoyed fresh since freezing may alter the creamy texture and herbs. The shishito peppers don’t hold up well in the freezer, so focus on making what you’ll eat within a few days for peak deliciousness.

Reheating

If you want a warm sandwich, gently reheat the shishito peppers in a skillet over low heat just until warmed through. Toast your bread lightly, assemble as usual, and enjoy—the chickpea salad stays creamy, while the peppers regain their smoky bite.

FAQs

Can I make the chickpea salad vegan?

Absolutely! Just swap the mayo and Greek yogurt for your favorite vegan alternatives. The texture and flavor remain creamy and luscious—no one will miss the dairy.

Where can I find shishito peppers?

Shishito peppers are usually available at well-stocked grocery stores, Asian markets, or farmers’ markets during the summer. If you can’t find them, padron peppers make a great substitute, or use strips of roasted bell peppers for a milder option.

What kind of bread works best?

A hearty, crusty bread such as sourdough, ciabatta, or a sturdy sandwich roll is perfect. These types hold up well to the generous fillings and keep everything together with each bite.

Is this sandwich good for meal prep?

Yes! The chickpea salad can be prepared up to 3 days in advance and stored in the fridge, making it perfect for grab-and-go lunches or quick assembly when hunger strikes.

Does the Blistered Shishito Pepper Chickpea Salad Sandwich taste spicy?

Shishito peppers are generally mild, with only about one in ten carrying a bit of heat. The smoked paprika, mustard, and optional hot sauce let you dial up or down the spiciness to suit your taste.

Final Thoughts

I can’t wait for you to savor your first bite of this Blistered Shishito Pepper Chickpea Salad Sandwich. It’s vibrant, nourishing, and packed with layers of flavor that make lunchtime genuinely exciting. Give it a try—you might just find yourself making it on repeat!

Blistered Shishito Pepper Chickpea Salad Sandwich Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 22 minutes
Yield: 2 sandwiches 1x
Diet: Vegetarian

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Description

This Blistered Shishito Pepper Chickpea Salad Sandwich is a flavorful and protein-packed vegetarian sandwich that combines creamy chickpea salad with charred shishito peppers, avocado, and greens on crusty bread. Perfect for a satisfying lunch or dinner option!

Ingredients

Scale

For the chickpea salad:

1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons mayonnaise
1 tablespoon plain Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill or parsley

For the shishito peppers:

1 cup shishito peppers
1 teaspoon olive oil
Pinch of salt

For assembling:

4 slices crusty bread or sandwich rolls
½ avocado sliced
Baby spinach or arugula
Pickled red onions (optional)
Drizzle of hot sauce (optional)

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Instructions

Prepare the chickpea salad: In a bowl, mash the chickpeas and mix in mayonnaise, Greek yogurt, mustard, lemon juice, garlic powder, smoked paprika, salt, pepper, red onion, and herbs. Set aside.
Cook the shishito peppers: Heat a skillet, toss peppers with olive oil, cook until blistered and charred. Season with salt.
Assemble the sandwich: Toast bread, spread chickpea salad, top with peppers, avocado, greens, onions, hot sauce (if using), and top with another slice of bread. Press gently, slice, and serve.