Save One Saturday morning, I opened the fridge and found half a bag of frozen peas, some leftover roasted chicken, and a loaf of sourdough that needed using. I wasn't in the mood for anything complicated, but I wanted something that felt fresh and bright. What started as a way to clear out odds and ends turned into one of my favorite quick lunches. The peas mashed up beautifully with just a squeeze of lemon, and mixing in the shredded chicken made it hearty without feeling heavy.
I made this for my sister one afternoon when she stopped by unexpectedly, and she couldn't believe how something so simple tasted so good. She kept asking if I'd added cream or butter to the peas, but it was just olive oil and lemon doing all the work. We sat at the counter with our toasts piled high, laughing about how fancy it looked for something that took less effort than making a salad. It became our go-to whenever we needed a quick bite that didn't feel rushed.
Ingredients
- Rustic bread: A thick, sturdy slice like sourdough or country loaf holds up to the moist topping without going soggy, and toasting it deeply adds a satisfying crunch.
- Frozen peas: They thaw quickly and mash into a creamy, vibrant spread that tastes surprisingly fresh, especially with a good squeeze of lemon.
- Extra-virgin olive oil: This adds richness and helps the peas mash smoothly without needing any dairy.
- Lemon juice: Brightens everything and balances the earthiness of the peas with a clean, zesty lift.
- Cooked chicken breast: Rotisserie chicken is perfect here because it's already seasoned and tender, just shred it and fold it in.
- Chili flakes: A pinch adds gentle heat that wakes up the whole dish without overpowering the delicate pea flavor.
- Fresh mint or parsley: Optional but wonderful, they add a burst of freshness that makes each bite feel lighter.
- Feta or goat cheese: Crumbled on top, it adds a tangy creaminess that pairs beautifully with the peas and chicken.
Instructions
- Toast the bread:
- Slide your bread slices into the toaster or onto a hot grill pan until they turn golden and crisp. You want them sturdy enough to hold the topping without bending.
- Mash the peas:
- In a bowl, use a fork or potato masher to break down the thawed peas with olive oil, lemon juice, salt, and pepper. Aim for a chunky, spreadable texture that still has some whole peas peeking through.
- Combine with chicken:
- Fold the shredded chicken into the mashed peas until everything is evenly mixed. Taste it and add more salt, pepper, or lemon if it needs a boost.
- Assemble the toasts:
- Spoon the pea and chicken mixture generously over each slice of toasted bread, spreading it to the edges. Don't be shy with the topping.
- Add finishing touches:
- Sprinkle chili flakes, chopped herbs, and crumbled cheese over the top if you're using them. Serve right away while the toast is still warm and crunchy.
Save There's something about the bright green of the peas against the golden toast that makes this feel special, even on the busiest weekday. I've served it to friends who were skeptical about peas as a main ingredient, and they always go back for seconds. It's one of those recipes that proves you don't need a long ingredient list or fancy techniques to make something memorable.
Making It Your Own
If you want a little extra richness, rub the warm toast with a cut garlic clove before piling on the pea mixture. For a vegetarian version, swap the chicken for grilled tofu or even smoked tempeh, which adds a savory depth. I've also stirred in a spoonful of Greek yogurt when I wanted the peas even creamier, and it worked beautifully without weighing things down.
Pairing and Serving
This pairs wonderfully with a crisp white wine like Sauvignon Blanc, which echoes the bright lemon and herbal notes. If you're serving it for lunch, a handful of arugula on the side dressed with olive oil and lemon keeps things light. On cooler days, a small bowl of tomato soup alongside makes it feel more like a full meal.
Storage and Leftovers
The pea and chicken mixture keeps well in the fridge for up to two days in an airtight container. Just toast fresh bread when you're ready to eat, since pre-assembled toasts don't hold up. You can also pack the mixture in a jar and bring it to work with a slice of bread on the side for an easy, protein-packed lunch.
- Reheat the pea mixture gently in the microwave if it's too cold from the fridge.
- Add a drizzle of olive oil before serving leftovers to refresh the flavors.
- Double the pea mixture and use extra as a dip for crackers or veggie sticks.
Save This toast has become my answer to those days when I want something nourishing but don't want to spend long in the kitchen. It's bright, satisfying, and always tastes like I put in more effort than I actually did.
Recipe Questions
- → Can I prepare the pea mixture ahead of time?
Yes, you can prepare the smashed pea and chicken mixture up to 4 hours ahead. Store it in an airtight container in the refrigerator. Toast the bread fresh just before serving to maintain crispness and contrast with the creamy topping.
- → What type of bread works best for this dish?
Sturdy, rustic breads work wonderfully—sourdough, country loaf, or whole grain varieties hold up well to the moist topping. Avoid soft white bread as it may become soggy. Thick slices (½ inch) provide the ideal foundation.
- → How do I get the perfect chunky texture for the peas?
Use a fork or potato masher rather than a blender. Work the peas gently, leaving some whole pieces while breaking others down. This creates the appealing rustic texture without turning the mixture into a smooth paste.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work beautifully. Blanch them in boiling salted water for 2-3 minutes until tender, then drain and cool before mashing. Fresh peas may require slightly less cooking time than frozen varieties.
- → What are good substitutes for rotisserie chicken?
Try leftover roasted turkey, grilled tofu for vegetarian option, or canned chickpeas for plant-based variation. Poached or pan-seared chicken breast also works well. Adjust seasoning based on the protein choice.
- → How can I adjust the spice level?
Start with ¼ teaspoon chili flakes and increase gradually to your preference. For milder heat, reduce or omit entirely. You can also add fresh jalapeños, cayenne pepper, or hot sauce for different spice profiles and flavors.