Smashed Pea & Chicken Toast

The first time I made this was actually by accident on a Tuesday evening when I had random ingredients in the fridge and zero motivation to cook anything elaborate. I smashed some leftover peas into the cooked chicken I had from Sunday, spread it on toast, and something about the combination of cool creaminess and warm bread just worked. Now it has become my go to when I want something that feels special but comes together in minutes.

My friend Sarah came over for lunch last month and looked at me skeptically when I said we were having pea toast for lunch. She took one bite and literally went quiet for a full minute, then asked me to teach her how to make it right then and there. We ended up eating standing at the counter because neither of us wanted to wait to sit down properly.

Ingredients

• 4 thick slices rustic bread: Sourdough or country loaf gives you that sturdy base that will not get soggy under the toppings
• 1½ cups frozen peas: Thawed completely so they mash easily into that perfect chunky texture we are after
• 1 tablespoon extra-virgin olive oil: This brings everything together and adds that lovely fruitiness
• ½ lemon juiced: The acid cuts through the richness and brightens the whole dish
• ¼ teaspoon sea salt: Start with this and adjust to your taste later
• Freshly ground black pepper: Adds just enough warmth to complement the chili
• 1½ cups cooked chicken breast: Rotisserie chicken works perfectly here or use leftover roasted chicken
• ½ teaspoon chili flakes: Adjust this up or down depending on your heat tolerance
• 2 tablespoons fresh mint or parsley: This adds such a fresh pop against the creamy peas
• 2 tablespoons crumbled feta or goat cheese: Totally optional but adds a nice tangy finish

Instructions

Toast the bread:

Get your bread golden and crisp in a toaster or grill pan so it has a good crunch

Mash the peas:

Combine the peas with olive oil, lemon juice, salt and pepper, using a fork to mash them until chunky

Combine with chicken:

Fold the shredded chicken gently into the pea mixture until everything is evenly coated

Assemble the toast:

Pile the mixture generously onto your warm toast slices

Add the finishing touches:

Sprinkle with chili flakes, fresh herbs and crumbled cheese if you are using it

Right away:

Serve immediately while that bread is still warm and the contrast between hot and cool is at its best

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This became my husband is requested birthday lunch one year because he said it tastes like spring on bread. There is something about the bright green and the fresh herbs that makes even a gray Tuesday feel a little more cheerful.

Making It Your Own

I have tried swapping in smashed avocado for half the peas when I wanted something even creamier and it was delicious but honestly the fresh pea version is lighter and brighter. The key is keeping some texture in the mash rather than going completely smooth.

Timing Matters

The best results happen when the toast is hot and the pea mixture is cool or room temperature. That temperature contrast is what makes each bite so interesting and satisfying, kind of like a warm potato salad situation.

Serving Suggestions

This works for brunch, lunch or even a light dinner with a simple salad on the side. I have served it at baby showers and casual weeknight dinners alike, and people always go back for seconds.

• Pair with a crisp white wine like Sauvignon Blanc
• Add a side of arugula dressed with vinaigrette
• Keep extra lemon wedges on hand for squeezing

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Hope this becomes one of those throw together meals you turn to again and again when you want something special without all the fuss.

Recipe FAQs

→ Can I make the pea mixture ahead of time?

Yes, you can prepare the smashed pea mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before serving. The flavors will actually meld together better after sitting.

→ What bread works best for this dish?

Rustic breads like sourdough, country loaf, or ciabatta work beautifully because they hold up well under the generous topping. Look for thick-cut slices that will toast to a satisfying crunch without becoming too brittle.

→ How can I make this vegetarian?

Simply substitute the shredded chicken with grilled or smoked tofu, or increase the amount of crumbled feta or goat cheese. You could also add mashed avocado for extra creaminess and protein.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully when they're in season. Blanch them quickly in boiling water for 2-3 minutes, then drain and proceed with the recipe. Fresh peas will have a slightly sweeter, more delicate flavor.

→ Is there a way to add more protein?

You can increase the chicken portion, add a poached egg on top, or incorporate more cheese. Greek yogurt mixed into the pea mixture also adds protein while making it even creamier.

→ How do I prevent the toast from getting soggy?

Toast the bread well until it's golden and crisp throughout. Serve immediately after topping, and avoid over-mashing the peas—keeping some texture helps. Rubbing the warm toast with garlic adds flavor without adding moisture.