The Blistered Shishito Pepper Chickpea Salad Sandwich isn’t just another lunchtime staple—it’s a playful mashup of smoky, creamy, and crisp flavors nestled between your favorite slices of bread. Imagine the zing of Dijon and lemon, the subtle heat and charred aroma of blistered peppers, and the hearty texture of smashed chickpeas all coming together in one vibrant, satisfying bite. Whether you’re craving a fresh vegetarian lunch or seeking a memorable sandwich that’s as easy as it is exciting, this dish just might become your go-to.

Blistered Shishito Pepper Chickpea Salad Sandwich Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each chosen to pack a punch of flavor and beautiful color into every bite. From the snappy crunch of celery to the smoky depth of paprika, every component plays its part in making this salad sandwich exceptional.

Shishito peppers (1 cup): When blistered, these mild Japanese peppers offer gentle heat and a unique smoky flavor.
Olive oil (1 tablespoon): Helps achieve perfect charring on your peppers, unlocking their full flavor potential.
Chickpeas (1 can, 15 ounces, drained and rinsed): These provide a creamy, hearty base that makes the salad beautifully filling.
Mayonnaise or vegan mayo (2 tablespoons): Adds luscious, tangy creaminess—choose vegan for a plant-based option.
Dijon mustard (1 teaspoon): Delivers a subtle sharpness that brightens the whole salad.
Lemon juice (1 tablespoon): Freshens everything up, highlighting the smoky and savory notes.
Celery (1 small stalk, finely diced): Offers crunch and balance against the soft filling.
Parsley (2 tablespoons, chopped): Brings a burst of freshness and a pop of color.
Smoked paprika (¼ teaspoon): Enhances the dish with gentle smokiness without overpowering the peppers.
Salt and pepper (to taste): Season perfectly to your liking for bold, rounded flavor.
Bread of choice (8 slices): Whether you pick sourdough, multigrain, or classic white, this is your sandwich’s cozy home.
Lettuce leaves (for serving): Add crispness and fresh contrast with every bite.

How to Make Blistered Shishito Pepper Chickpea Salad Sandwich

Step 1: Blister the Shishito Peppers

Start by heating olive oil in a skillet over medium-high heat. Toss in the shishito peppers, listening for that cheerful sizzle, and let them cook for about 3 to 4 minutes. Keep them moving every so often until their skins are beautifully blistered and slightly charred. This is where the sandwich gets its signature smoky flavor and irresistible aroma. Once done, remove the peppers from the pan, snip off the stems, and roughly chop them so they’re ready to mingle in your salad.

Step 2: Mash the Chickpeas

Pour your drained and rinsed chickpeas into a medium bowl and mash them with the back of a fork. Aim for a texture that’s mostly creamy but with some chunks left for that satisfying bite. This rustic mash forms the hearty core of your salad, giving each sandwich a filling, protein-packed base.

Step 3: Mix Up the Salad

Now, invite the freshly chopped peppers to join the chickpeas in the bowl. Add mayonnaise, Dijon mustard, lemon juice, finely diced celery, chopped parsley, and smoked paprika. Season everything with a generous pinch of salt and pepper. Mix well until the ingredients are gloriously combined, and every bit of salad shimmers with color and flavor.

Step 4: Assemble Your Sandwiches

If you like a toasty crunch, now’s the time to toast your bread slices lightly. Arrange a few crisp lettuce leaves on half of the bread, then spoon generous scoops of chickpea salad over them. Top with the other bread slices, press gently, and you’re ready to enjoy a Blistered Shishito Pepper Chickpea Salad Sandwich that’s bursting with layers of taste and texture.

How to Serve Blistered Shishito Pepper Chickpea Salad Sandwich

Garnishes

Sprinkle a little extra chopped parsley over your finished sandwiches, or add a pinch of smoked paprika for a beautiful finishing touch. Thin slices of radish or cucumber on top add crunch and a fresh burst of color, making every plate pop.

Side Dishes

This sandwich pairs wonderfully with tangy pickles, a handful of kettle chips, or a simple side salad of mixed greens and vinaigrette. For something more substantial, serve with a bowl of tomato soup or roasted sweet potato fries for a complete, comforting meal.

Creative Ways to Present

You can cut each Blistered Shishito Pepper Chickpea Salad Sandwich into halves or quarters for a charming tea-sandwich platter. Or, ditch the bread and serve the salad in crisp lettuce cups, wrapped in tortillas, or even spooned over a bed of leafy greens for a lighter twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Assemble fresh sandwiches just before eating to keep the bread from getting soggy. The flavors meld and deepen as the salad rests, making for an even tastier lunch the next day.

Freezing

Freezing isn’t recommended for the Blistered Shishito Pepper Chickpea Salad Sandwich filling, as the texture of the chickpeas and vegetables can change once thawed. It’s best to make the salad fresh or store in the fridge for short-term use.

Reheating

The salad filling is meant to be enjoyed cold or at room temperature, but you can quickly refresh any refrigerated portion by letting it sit out for 15 to 20 minutes before serving. Toasting the bread fresh will bring back that lovely contrast of warm crunch and chilled, creamy filling.

FAQs

Can I make the chickpea salad ahead of time?

Absolutely! The chickpea salad for the Blistered Shishito Pepper Chickpea Salad Sandwich keeps beautifully in the fridge for up to 3 days. Just store it in a tightly sealed container and assemble your sandwiches when you’re ready to eat.

Are shishito peppers spicy?

Most shishito peppers are quite mild and offer a gentle, smoky flavor when blistered. Occasionally, you might get a spicy one in the bunch, but the heat level is generally low, making them approachable even for spice-sensitive eaters.

What kind of bread works best for this recipe?

Any sturdy sliced bread will work—think ciabatta, multigrain, sourdough, or even a rustic country loaf. Toast the bread lightly for extra texture, or keep it soft for a classic, comforting bite.

How can I make this recipe vegan?

Just swap the regular mayonnaise for your favorite vegan mayo, and you’ll have a completely plant-based version of the Blistered Shishito Pepper Chickpea Salad Sandwich that’s every bit as creamy and satisfying.

Can I use other peppers if I can’t find shishitos?

Yes! If shishito peppers aren’t available, mild green peppers like padron or even bell peppers (blistered or roasted) make a delicious substitute. The key is getting a little char for that signature smoky note in the salad.

Final Thoughts

If you’re looking to liven up your lunch routine or simply want a sandwich that delivers big flavor with minimal fuss, the Blistered Shishito Pepper Chickpea Salad Sandwich is waiting for you. Give it a try, share it with friends, and don’t be surprised if you find yourself craving its irresistible smoky, creamy crunch all week long!

Blistered Shishito Pepper Chickpea Salad Sandwich Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 sandwiches 1x
Diet: Vegetarian

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Description

Enjoy a delightful and flavorful Blistered Shishito Pepper Chickpea Salad Sandwich that offers a perfect blend of textures and tastes. This vegetarian and vegan-friendly sandwich is easy to make and makes a satisfying meal any time of day.

Ingredients

Scale

For the Salad:

1 cup shishito peppers
1 tablespoon olive oil
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons mayonnaise or vegan mayo
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 small celery stalk, finely diced
2 tablespoons chopped fresh parsley
¼ teaspoon smoked paprika
Salt and pepper to taste

For Serving:

8 slices bread of choice
Lettuce leaves

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Instructions

Heat Skillet: Heat olive oil in a skillet over medium-high heat.
Blister Peppers: Add shishito peppers and cook for 3–4 minutes until blistered and slightly charred. Remove stems, chop peppers.
Prepare Salad: In a bowl, mash chickpeas. Add mayonnaise, Dijon mustard, lemon juice, celery, parsley, paprika, and peppers. Season with salt and pepper.
Assemble Sandwiches: Toast bread, then fill with lettuce and chickpea salad. Serve.