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

Vegan Smashed Pimento Chickpea Sandwich Recipe

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.
Course Dinner, Lunch
Cuisine American
Keyword Vegan Pimento Cheese, Vegan Pimento Cheese Chickpea Sandwich
Total Time 10 minutes
Servings 2 -3 Servings
Calories 459kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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. 


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. 


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