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
- 4 slices crusty bread or sandwich rolls
- ½ avocado sliced
- Baby spinach or arugula
- Pickled red onions (optional)
- Drizzle of hot sauce (optional)
For assembling:
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.
Notes
- You can roast the shishito peppers in the oven or air fryer if preferred.
- The chickpea salad can be made ahead and stored in the fridge for up to 3 days.
- Use vegan mayo and yogurt to make it fully plant-based.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 10 mg
