A vegan spin on the classic pimento cheese! - Smashed Pimento Chickpea Sandwich is hearty, flavor-packed and oh so easy. Smash it up in five minutes flat! vegan | gluten free | Dairy Free | Vegetarian | lunch |v
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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 Time 5 minutes
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

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