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
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.
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?
This spread comes together with ease. 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.
Once charred, place the peppers in a bowl and cover for about 10 minutes. This will help the charred skin release with ease. While the peppers sweat it out in the bowl, mash up the remaining ingredients. Peel the peppers and give em’ a good chop. Then, fold the peppers into the chickpea mixture.
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.
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
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
Instructions
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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.
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Store in a lidded container, in the refrigerator, for up to three days.
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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.
Recipe 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!
I. CAnt believe how much I love chickpea sandwiches, who’d have thought?
Gorgeous sandwiches all the time and I love those mixes on top of lovely big baked potatoes for,that perfect lazy dinner at end of long day.
There’s nothing you could do with a chickpea that I wouldn’t love! I don’t eat pimento often, but when I do, it’s a treat…so this is a real treat! The perfect lunch! Thanks for sharing another tried and true, my friend!! xo
hehe! I hope you’ll give it a go Annie! It’s time to whip up another batch… I love having it on hand for a quick snack! :D
Bravo! I am so excited to try this! You recreated a classic and chocked it full of goodness – I’d say better than the original! :) Love it, Traci! xo
Thank you Tessa! I love it! What cant those chickpeas do? :D
OMGeee Traci, I want to install a springboard and cannon ball into this beauty. You are the queen of the smash – we love your briny dill version… (my husband says it tastes just like a tuna sandwich only, better, that’s big! :D) I’ve never heard of pimento cheese but I know we’re already friends. Cannot wait to try. Thank you for your inspiration.
hahaaaa! LOL! I’m *so with you, Kelly! So happy your hubs is enjoying the briny dill version… that one has my heart too (although Rob is not a fan). I hope you enjoy it my dear xo !!
I absolutely love a good smashed chickpea salad and I adore pimento cheese, so this sandwich most definitely has my name written all over it, Traci!! This is a brilliant combination!!! Cheers! xoxo
It’s a win-win, Chey! Thank you my dear! xo
In NOLA now but I can’t wait to try this sandwich when I get back. Is it on our local Screaming Banshee bread?
Thanks for sharing!
Hey Lady… I put this on Oystercatcher’s sourdough :D ! A treat indeed! Have a fabulous trip… it’s raining again and I couldn’t be happier!
I love a good smashed chickpea sandwich, Traci – so I am definitely trying this. You are the master of smashed chickpea sandwiches – your first one is a hit on my pinterest account. PS: I’ve never tried pimento cheese!
You made me giggle, Geraldine! Never tried pimento cheeeese? I hope you’ll give this one a go. It’s pretty darn close and a good sub if you’re cutting back of dairy or are not eating any. So excited to hear my first is doing well on your pinterest account.. people love it! xo
What a great idea! I love pimento cheese and ate is so much as a kid. I can’t wait to try this! Your photos are gorgeous as always!
Thaank you Karen! I know, practically bottle fed the stuff, right? LOL ! I hope you like it xo
Ohh pimento cheese is ALL over Wisconsin, so I’m super into this! I love that you took my favorite, a chickpea sandwich and added in even more good stuff! xo
It IS!? LOL – I didn’t know Abby! We’re twinning on the chickpea sandwich… it’s amazing!! I hope you like it! xo
Love this, I could live on chick peas…
OMGeee… me too Deb! I never tire of them. xo
Oh I love smashed chickpea sandwiches! And I’ve always been a little cautious of pimento cheese (lol – something about it just kind of weirds me out), so I’m totally excited about your vegan version. I gotta try this! Especially since it’s gotten the seal of approval from your mamma! Enjoy your weekend, Traci. Mwah!
Hooray! Me too Liz! So much versatility and so darn easy! Hehe.. cautious.. I totally get it! Me too. Just SO much cheese (not that I don’t like cheese) and when I was a kid, no one ever told me what a pimento was . It’s got a unique flavor for sure, but I was so surprised at how it came through in this sandwich! I hope you like it Liz xo !
I found a Pimento plant in s nursery once, and bought it and grew pimentos, here in the Northwest! So they are doable, and taste like spicy-hot red peppers, so your recipe as usual is great and spot on. Looking forward to trying it this!
How about that, Greg! The farmer I purchase most of my produce from said the peppers that are flower shaped above, are pimentos (and he showed me in his seed book). But the pimentos Wikapedia speaks of are smaller. The pimentos from the farm taste like the ones in the original pimento cheese of my childhood. But I just don’t know! I hope you enjoy the recipe, never-the-less! :D
Hi Traci, what a lovely recipe and the beautiful pictures…Even I don’ t know the original I will give this one a try. Have all ingredients here (yay!), so I can make it tonight. Greetings! Chris
Thank you so much Christine! I hope you like it… it’s unique but those roasted bells win my heart every time! :D
The flavor profile of this recipe sounds delicious! Chickpea sandwiches are one of my favorite quick and easy meals, can’t wait to give this one a try!
Thank you Luci! I hope you like it! :D
You know my LOVE for pimento cheese Traci! This looks like one killer sandwich. That perfectly toasted bread, pickle, and chips on the side…my kind of lunch! Can’t wait to try this one!
I know you’re a fan, Mary Ann! I’m wondering how this one will stack up next to the real deal? It’s been SO long since I’ve had pimento cheese (not that I don’t like it.. but it was always *too much cheese), but the memory of its flavors never really go away. I hope you enjoy it!