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Smashed Pimento Chickpea Sandwich

Name: Smashed Pimento Chickpea Sandwich
Total time: 5 min
Ingredients: 2 C (348g) Chickpeas (already cooked, drained and rinsed (one can)); 1 Tbs Onion (minced); 1/2 Lemon (juiced); 2 Tbs Nutritional Yeast; 1 tsp Fine Sea Salt; 1/4 tsp Cane Sugar ((optional or to taste as mayo brands vary in their sweetness)); 1 tsp Smoked Paprika; 3-4 Tbs Mayonaise (I use Just Mayo); 2 Roasted Red Bell Peppers* (patted dry and diced small. See notes for roasting or purchasing); Fresh Ground Pepper; Pickled Banana Peppers ((optional) for an little kick! )

By Traci 38 Comments

A twist on a classic – Smashed Pimento Chickpea Sandwich is hearty, flavor-packed and oh so easy. Smash it up in five minutes flat (with a little advance prep)! This recipe is vegetarian, vegan and easily gluten free.

A Twist on a Classic

Y’all know the sandwich.

The classic pimento cheese.

It’s big in Texas, at least where I grew up and is familiar as apple pie…

and big hair.

I think this is the orangest thing I’ve ever photographed – okay, save pumpkin.

A Reliable Pantry Staple

Since making my first smash-up, Smashed Chickpea Salad Sandwich, then following it up with Smashed Chickpea Salad with Pecans and Grapes, I knew I wanted to create a new favorite inspired by an old recipe.

Although I started making this recipe last summer, my Ma was recently here from Texas and helped me taste test this one since she’s a big fan of the classic. I wanted her to give it a go before I shared it on the blog since, after-all, she is a pimento cheese expert.

With the help of nutritional yeast, paprika, red bell peppers (not true pimentos, but work well because their taste is similar and they’re widely available) from the farm and some good mayo, I’m completely smitten.

I even impressed my pimento cheese hoarding Ma who lovingly hesitated and looked at me as if I’d lost it. Whaaa… no cheese?

SO Easy to Make

This spread comes together with ease. Here’s how to make it:

First, char red bell peppers under the broiler or on a gas stove top range (see recipe notes). I like to use the gas stove top when roasting one or two peppers but if I have more, I turn on the broiler. It takes about 10 minutes on a gas range and about 20 minutes under the broiler.
Second, place the peppers in a bowl and cover for about 10 minutes. This will help the charred skin release with ease.
Third, mash up the chickpeas, and spices together.
Next, peel the peppers and give em’ a good chop.
Last, fold the peppers into the chickpea mixture.

PRO TIP: If you need a quick fix, whole roasted red bell peppers are available in a jar. They’re expensive, and not as flavorful as if you roast your own, but I’ve used them in a pinch. Also, bell peppers can be roasted ahead of when needed, at least two days. They freeze beautifully too!

Use this scrumptious spread for game day eats, tailgating or picnics, on crackers, celery, finger sandwiches, in a lettuce wrap, or simply on toasted or grilled sourdough. Top with Pickled Banana Peppers for an added kick!

More Chickpea Sandwiches to Love

Smashed Pimento Chickpea Sandwich cut in half, stacked up and setting on a cutting board.

Print Recipe

5 from 5 votes

Smashed Pimento Chickpea Sandwich

A twist on a classic - Smashed Pimento Chickpea Sandwich is hearty, flavor-packed and oh so easy. Smash it up in five minutes flat (with a little advance prep)! vegan + gluten free

Total Time5 mins

Servings: 2 -3 Servings

Calories: 459kcal

Author: Traci York | Vanilla And Bean

Ingredients

2 C (348g) Chickpeas already cooked, drained and rinsed (one can)
1 Tbs Onion minced
1/2 Lemon juiced
2 Tbs Nutritional Yeast
1 tsp Fine Sea Salt
1/4 tsp Cane Sugar (optional or to taste as mayo brands vary in their sweetness)
1 tsp Smoked Paprika
3-4 Tbs Mayonaise I use Just Mayo
2 Roasted Red Bell Peppers* patted dry and diced small. See notes for roasting or purchasing
Fresh Ground Pepper
Pickled Banana Peppers (optional) for an little kick!

Instructions

After draining the chickpeas, put them on a kitchen towel and pat dry. In a large mixing bowl add the chickpeas, onions, lemon, yeast, salt, sugar (optional - but for that authentic flavor!), paprika, and mayo. Use a potato masher to rough-mash the mixture until most is smashed but there are still some whole chickpeas left. Stir in the diced roasted bell peppers and add a few grinds of fresh pepper. Taste for seasoning adjustment.
Store in a lidded container, in the refrigerator, for up to three days.
Serving Suggestions: Use this pimento chickpea as a spread on toast, crackers or sandwiches. Use it as a dip with sliced veggies - celery and cucumber are quite tasty.

Notes

Two Ways to Char/Blister those Bell Peppers: 1. Gas Stove Top: set the peppers on a medium open stove top flame turning as needed until all the skin is blistered/charred, about 10 minutes. 2. In the Oven: set oven rack to top and heat oven to broiling. Cut the peppers in half and turn flesh side down on an unlined sheet pan. Broil for about 15-20 minutes or until blistered/charred.

Once blistered set the peppers in a covered bowl to sweat for about 10 minutes. This will allow the skin to be removed easily. Once cool, peel, remove the stem and seeds. Holding the pepper under a bit of running water helps release the seeds and skin. Pat dry. Use as needed in the recipe or for longer storage place on a sheet pan and freeze (this will keep them in whole form/shape without sticking to other frozen peppers). Transfer to a lidded container and store in the freezer.

Time Saving Tip: Find whole roasted red bell peppers packed in water (not oil), in jars.

Spice it Up!: Traditionally, pimento cheese has a few drops of Tabasco and/or worcestershire added to the mix. I've not tried it in this recipe, but would love to hear if you do give it a go!

Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.

Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

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