Description
A vibrant, plant-based sandwich featuring smoky blistered shishito peppers, protein-packed chickpeas, fresh herbs, and zesty mayo–lime spread—all layered between hearty bread.
Ingredients
Units
Scale
- 8–10 shishito peppers
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 cup cooked chickpeas (or canned, drained & rinsed)
- 2 tbsp vegan or regular mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp Dijon mustard (optional)
- 2 tbsp chopped fresh cilantro (plus more for garnish)
- Salt and pepper, to taste
- 4 slices of whole grain or sourdough bread
- Leafy greens (e.g., arugula or lettuce)
Instructions
- Heat a skillet or cast-iron pan over medium-high heat.
- Toss shishito peppers with olive oil and sprinkle with ½ tsp salt.
- Blister peppers in the hot pan, turning occasionally, until charred and softened (about 5–7 minutes). Remove and cool slightly.
- Chop blistered peppers roughly and transfer to a mixing bowl.
- Add chickpeas, mayo, lime juice, lime zest, Dijon mustard (if using), cilantro, and a pinch of salt and pepper.
- Mash slightly with a fork or potato masher—aim for mostly chunky with some creamy texture.
- Toast bread slices if desired.
- Spread extra mayo or lime mayo on each bread slice.
- Top two slices with the chickpea–pepper mixture, add leafy greens, and close sandwiches.
- Slice in half and garnish with additional cilantro and lime wedge on the side.
Notes
- Substitute shishito peppers with poblano or long green chilies.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce.
- Use Greek yogurt instead of mayo for a lighter, tangier version.
- Great for meal prep—store filling separately and assemble fresh.
- Add sliced avocado or pickled onions for extra flavor and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg