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You are here: Home / Recipes / Lunch / Sandwiches / Vegan Smashed Pimento Chickpea Sandwich

Vegan Smashed Pimento Chickpea Sandwich

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

A twist on a classic – Smashed Pimento Chickpea Sandwich (vegan pimento cheese) is hearty, flavor-packed and reminiscent of pimento cheese. Like my Smashed Chickpea Salad Sandwich, this smash comes together in ten minutes (with a little advance prep) then share it as a spread, or as a sandwich!  This recipe is vegetarian, vegan and easily gluten free.

Vegan Pimento Sandwich with two olives and a pick holding the sandwich together.

This recipe was first published September 2017. It’s was updated February 2022 with new photos and recipe notes.

Table of Contents

  • Vegan Pimento Cheese
  • Trying Something New with Chickpeas
  • Quick Guide: How to Make Vegan Pimento Cheese Chickpea Sandwiches
  • More Vegetarian Sandwiches to Love
  • Vegan Smashed Pimento Chickpea Sandwich Recipe

Vegan Pimento Cheese

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.

This vegan pimento sandwich offers similar taste and texture sans cheese for a delicious dairy free option! 

1. Blistered red bell peppers. 2. Peeling the skin off a red bell pepper. 3. Peeled red bell peppers on a plate. 4. Chopped red bell peppers on a cutting board.

Trying Something New with Chickpeas

Since making my first smash-up, the Smashed Chickpea Salad Sandwich, I knew I wanted to create a new favorite inspired by an old recipe. Oh what chickpeas can do!

Although I started making this recipe years ago, it was a visit from my pimento cheese lovin’ Ma that 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 and some good mayo, I’m completely smitten with this version of Vegan Pimento Cheese. I even impressed my pimento cheese expert Ma who lovingly hesitated and looked at me as if I’d lost it. Whaaa… no cheese? 

1. Ingredients for Vegan Pimento Chickpea Salad Sandwich in a bowl. 2. Mashing ingredients for a vegan chickpea salad in a bowl. 3. Diced red bell peppers in a bowl with vegan chickpea salad ingredients. 4. Stirring ingredients for a vegan pimento cheese sandwich.
1. Vegan pimento cheese spread in a bowl surrounded with veggies and crackers. 2. Vegan chickpea pimento cheese sandwich.

Quick Guide: How to Make Vegan Pimento Cheese Chickpea Sandwiches

This spread is simple to pull together and is versatile enough to be enjoyed as a sammie, stuffed into pitas or with your favorite crackers. It’s delicious with celery and cucumber too. In summary, here’s how to make it (see recipe card for details):

  • First, char red bell peppers under the broiler, gas grill 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 and about 20 minutes under the broiler, 15-20 minutes on a grill or 10 minutes on a gas range.
  • 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 use them in a pinch. Also, bell peppers can be roasted ahead of when needed, at least two days. They freeze beautifully too! 

1. Vegan pimento cheese spread in a bowl surrounded with veggies and crackers

A Few Recipe Notes

  • Enjoy this scrumptious spread for game day eats, picnics, on crackers, with celery, stuffed in pita bread, or simply on Multigrain Sourdough Bread. 
  • Spice it Up! Douse with a few shakes of Tabasco, and top with Pickled Banana Peppers for an added kick! 
  • Prep Ahead: Find whole roasted red bell peppers packed in water (not oil), in jars. Or, roast and peel the red peppers up to two days in advance.

More Vegetarian Sandwiches to Love

  • Smashed Chickpea Salad Sandwich
  • Smashed Chickpea Salad with Pecans and Grapes
  • Greek Pita Stuffed Sandwiches
  • Italian Pressed Sandwich
  • Mushroom and Goat Cheese Veggie Paninis

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Did you make this recipe? If so, please leave a comment and rating below as it helps others considering making this recipe. If you’re on Instagram, be sure to take a picture and tag me @VanillaAndBean so I can see and share in my stories!

Vegan Pimento Sandwich with two olives and a pick holding the sandwich together.
Print Recipe

Vegan Smashed Pimento Chickpea Sandwich Recipe

Total Time:10 minutes
Servings:2 -3 Servings
Calories:459kcal
Author:Traci York | Vanilla And Bean
A twist on a classic – Smashed Pimento Chickpea Sandwich is hearty, flavor-packed and reminiscent of pimento cheese. Smash it up in ten minutes (with a little advance prep) then share it as a spread, dip or on a sandwich!  This recipe is vegetarian, vegan and easily gluten free.
*time above does not include time to blister/prep red bell peppers – about 30 minutes.

Ingredients

  • 1 3/4 cups (280 grams) Chickpeas cooked, drained and rinsed (one can)
  • 1 tablespoon Onion minced
  • 1/2 Lemon juiced
  • 2 tablespoons Nutritional Yeast
  • 1 teaspoon Fine Sea Salt
  • 1/4 teaspoon Cane Sugar (optional or to taste as mayo brands vary in their sweetness)
  • 1 teaspoon Smoked Paprika
  • 3-4 tablespoons Mayonaise I use Just Mayo or Follow Your Heart
  • 2 Roasted Red Bell Peppers patted dry and diced small* (about 1 cup / 200 grams diced)
  • Fresh Ground Pepper
  • Pickled Banana Peppers (optional) for an little kick!
  • A few shakes of Tabasco

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, add a few grinds of fresh pepper and shakes of Tabasco. 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

Three Ways to Char/Blister 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. 3. On a Gas Grill: Place peppers directly on the grates of the grill and roast, turning frequently for about 15-20 minutes 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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 459kcal | Carbohydrates: 54g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1814mg | Potassium: 741mg | Fiber: 16g | Sugar: 10g | Vitamin A: 730IU | Vitamin C: 33.7mg | Calcium: 103mg | Iron: 5.9mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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