Blistered Shishito Pepper Chickpea Salad Sandwich

A vibrant, flavorful sandwich filled with smoky blistered shishito peppers and a creamy chickpea salad tossed in a tangy tahini dressing. This plant-based meal is satisfying, meal-prep friendly, and perfect for lunch or dinner.

Why You’ll Love This Recipe

• Smoky, sweet blistered peppers paired with savory chickpeas
• Creamy tahini dressing with caper brine and lime for bold flavor
• High-protein, high-fiber, and naturally vegan
• Holds well for meal prep and travel
• Delicious in sandwiches, wraps, or bowls

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad

• 2 tbsp olive oil
• 8 oz shishito peppers, stems removed
• Kosher salt
• 1 large shallot, thinly sliced
• 3 garlic cloves, smashed
• ¼ cup tahini
• 1 tbsp white wine vinegar
• 2 tsp caper brine
• 1 tsp Dijon mustard
• 1 tsp agave syrup
• 1 tbsp nutritional yeast
• Zest of 1 lime; juice of ½ lime
• ¼ cup cold water
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 scallions, thinly sliced
• ⅓ cup cilantro, chopped
• 1 tbsp capers, minced

For serving

• 6 slices toasted whole grain bread
• Lettuce leaves
• Additional cilantro, scallions, and shishito peppers for topping

directions

this recipe

1. Blister the peppers: Heat 1 tbsp oil in a skillet over medium-low. Add shishito peppers in a single layer and cook without moving for 2–3 minutes until blistered. Flip, season with salt, and cook another 2–3 minutes. Set aside.
2. Sauté aromatics: In the same pan, add the remaining oil. Sauté shallot and garlic with a pinch of salt until soft and golden, about 4–5 minutes.
3. Make the dressing: In a blender or bowl, combine sautéed garlic and shallots with tahini, vinegar, caper brine, mustard, agave, nutritional yeast, lime zest and juice, salt, and water. Blend or whisk until smooth.
4. Mash chickpeas: In a bowl, mash chickpeas with a fork until mostly broken down. Adjust dressing seasoning to taste.
5. Assemble salad: Chop half of the blistered peppers. Add to the chickpeas along with scallions, cilantro, capers, and about half the dressing. Mix to combine.
6. Build the sandwich: Spread dressing on bread, add lettuce, chickpea-pepper salad, and garnish with extra peppers, scallions, and cilantro. Top and serve.

Servings and timing

• Serves: 3 sandwiches
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Use roasted red peppers or poblano peppers if shishitos aren’t available
• Add hemp seeds for extra protein
• Swap cilantro for parsley or mint
• Serve in wraps, pita, or lettuce cups
• Make it spicier with chili flakes or harissa

storage/reheating

• Storage: Store salad filling in an airtight container for up to 5 days
• Reheating: Best served cold or at room temperature
• To serve later: Assemble sandwiches fresh to keep bread from getting soggy

FAQs

Can I use jarred roasted peppers instead of blistering shishitos?

Yes, they’re a great shortcut and still offer a smoky flavor.

How long does the chickpea salad keep?

Up to 5 days refrigerated in a sealed container.

Is this recipe vegan and gluten-free?

It’s vegan; use gluten-free bread or wraps for a GF version.

What can I use instead of tahini?

Almond butter or sunflower seed butter can work in a pinch.

Can I skip the nutritional yeast?

Yes, but it adds umami. Miso paste or extra mustard are good alternatives.

What’s the best bread for this sandwich?

Whole grain, sourdough, or rye work well. Toasting helps hold the filling.

Can I serve it without bread?

Absolutely—try lettuce wraps or bowl-style with grains.

Is it good for meal prep?

Yes, it holds up well in the fridge and travels easily.

What do blistered shishito peppers taste like?

They’re mild with a slightly smoky sweetness and the occasional spicy one.

Can I add other vegetables?

Yes—try cucumbers, radishes, or shredded carrots for crunch.

Conclusion

The Blistered Shishito Pepper Chickpea Salad Sandwich is a fresh, flavorful option for anyone looking for a quick plant-based meal with big taste. With smoky, creamy, and tangy elements, it’s a creative and satisfying twist on classic chickpea salad.

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