Smashed Pea & Chicken Toast

The first time I made this was on a whim during a busy weeknight when the fridge felt bare but frozen peas and leftover chicken were staring back at me. Something magical happens when you smash those bright green peas into a creamy mess with good olive oil and fresh lemon juice. Now this toast has become my go-to whenever I need something that feels fancy but comes together in minutes.

Last spring my sister dropped by unexpectedly and I threw these together as a quick lunch. She kept asking what restaurant I ordered them from and could not believe I made them with stuff I already had. Now whenever she visits this is the first thing she requests.

Ingredients

• 4 thick slices rustic bread: Sourdough or country loaf holds up beautifully to the generous topping and stays satisfyingly crisp
• 1½ cups frozen peas: Thaw them completely before mashing so they release their natural sweetness and blend easily with the olive oil
• 1 tablespoon extra virgin olive oil: Use your best oil here since it really shines through in the simple pea mixture
• ½ lemon juiced: Fresh lemon juice cuts through the richness and makes the peas taste brighter and more vibrant
• ¼ teaspoon sea salt: Start with this amount and add more after tasting since the feta or chicken might already be salty
• Freshly ground black pepper: A generous grinding adds warmth that plays nicely against the cool peas
• 1½ cups cooked chicken breast shredded: Rotisserie chicken works perfectly here or use leftover roasted chicken for even more flavor
• ½ teaspoon chili flakes: Adjust this based on your heat preference but that little kick makes everything pop
• 2 tablespoons fresh mint or parsley chopped: These herbs add a fresh finish that makes the whole dish feel lighter
• 2 tablespoons crumbled feta or goat cheese: Optional but I love how the tangy cheese plays against the sweet peas

Instructions

Toast the bread:

Get your bread golden and crisp in a toaster or grill pan so it will stand up to the toppings without getting soggy

Make the pea mixture:

Mash the thawed peas with olive oil lemon juice salt and pepper using a fork or potato masher keeping some texture for interest

Combine with chicken:

Fold the shredded chicken into the smashed pea mixture until everything is evenly coated then taste and adjust the seasoning

Assemble the toasts:

Pile the pea and chicken mixture generously onto each slice of warm toast letting some fall over the edges

Add the finishing touches:

Sprinkle with chili flakes fresh herbs and crumbled cheese if using then serve right away

Save

My friend who claims to hate peas tried these at a brunch gathering and went back for thirds. Seeing someone discover that an ingredient they thought they disliked could taste so good was pretty wonderful.

Make It Your Own

Sometimes I swap the chicken for shredded leftover turkey or even flaked salmon when I want something different. The base of smashed peas works with almost any protein you have on hand.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness while a simple arugula salad on the side makes it feel like a complete meal. I also love serving these with a bowl of soup for a more substantial dinner.

Serving Suggestions

These work beautifully as a light lunch or as an impressive starter for a dinner party. Cut them in half for easier eating if you are serving them as appetizers.

• Rub warm toast with a cut garlic clove before adding toppings for extra depth
• Use grilled tofu instead of chicken for a delicious vegetarian version
• Keep extra pea mixture in the fridge for up to two days

Save

This recipe proves that the most memorable meals often come from the simplest ingredients combined with a little care.

Common Questions

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully. If using raw fresh peas, briefly blanch them in boiling salted water for 2-3 minutes until tender, then drain and cool before mashing. This ensures the best texture and flavor.

→ What bread works best for this dish?

Rustic, sturdy breads like sourdough, country loaf, or whole grain varieties are ideal as they hold up well to the moist topping. Avoid thin sandwich bread as it may become soggy. Toast generously for maximum crunch and structure.

→ How can I make this vegetarian or vegan?

Replace the chicken with grilled tofu, white beans, or cannellini beans for a plant-based version. Adjust seasoning to complement your protein choice, and skip cheese or use a vegan alternative for a fully vegan option.

→ Can I prepare the pea mixture in advance?

Yes, make the pea and chicken mixture up to 4 hours ahead and refrigerate. Toast the bread fresh just before serving and assemble immediately for the best texture contrast between warm toast and cool topping.

→ What wines pair well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh peas and lemon flavors beautifully. Light rosés also work well, especially if you enjoy the chili heat element.

→ How spicy is this dish?

The heat level is mild and adjustable. The ½ teaspoon chili flakes provides subtle warmth. Add more for increased spice or reduce for milder heat. You can also serve chili flakes on the side for guests to customize.