Smashed Pea & Chicken Toast

The first time I encountered smashed peas on toast was at a tiny café in Copenhagen, where the barista explained that Danes eat this for breakfast, lunch, and dinner alike. I was skeptical about peas being anything but a side vegetable, but one bite changed my entire perspective. The sweetness of the peas against the char of rustic bread creates this incredible contrast that makes your taste buds pay attention. Now, whenever I have leftover roast chicken from Sunday dinner, this is the first thing I make the next day. It is become my go-to for those nights when cooking feels like too much but a proper meal still feels necessary.

Last spring, my sister came over for what was supposed to be a quick catch-up lunch. I threw these toasts together without measuring anything, just trusting my instincts, and she actually stopped mid-bite to ask for the recipe. The sunlight was streaming through the kitchen window, making the bright green pea mixture look almost jewel-like against the golden bread. We ended up sitting at the counter for two hours, picking at the last few toasts and talking about everything and nothing. That is when I realized this recipe is not just about sustenance, it is about the kind of eating that slows down time.

Ingredients

• Rustic bread: Sourdough or country loaf gives you that sturdy foundation that will not turn soggy when topped
• Frozen peas: They are actually sweeter and more consistent than fresh, plus they are always ready when you need them
• Extra-virgin olive oil: This is what bridges the gap between the peas and everything else, adding that luxurious mouthfeel
• Lemon juice: The acid cuts through the richness and wakes up all the other flavors
• Cooked chicken breast: Rotisserie chicken works beautifully here, but any leftover roasted or poached chicken will do
• Chili flakes: Just enough heat to make things interesting without overwhelming the delicate pea flavor
• Fresh herbs: Mint adds brightness while parsley brings earthiness, both transform the dish from good to unforgettable

Instructions

Get your bread ready:

Toast those thick slices until they are golden and singing with crunch, listening for that perfect moment when they are done but not burned

Smash the peas:

Mash them with olive oil, lemon juice, salt, and pepper until they are chunky but holding together, like a rustic guacamole

Combine everything:

Gently fold the shredded chicken into the pea mixture, being careful not to overmix and lose that lovely texture

Assemble the toasts:

Pile the mixture generously onto each slice while the bread is still warm, letting the heat slightly soften the peas

Add the finishing touches:

Sprinkle with chili flakes and herbs, adding cheese if you want that extra layer of flavor and creaminess

Share immediately:

These are best enjoyed while the bread still has that satisfying crunch and the mixture is at its most vibrant

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This recipe has saved me on countless busy weeknights when takeout seemed like the only option. There is something deeply satisfying about turning simple ingredients into something that feels intentional and cared for, like a little gift to yourself at the end of a long day.

Making It Your Own

The beauty of this recipe lies in its adaptability. I have made versions with ricotta instead of chicken for a lighter take, and sometimes I swap in arugula for the herbs when that is what I have in the fridge. The core idea is bright, fresh toppings against sturdy, crunch bread.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness while complementing the sweet peas. If you prefer something non-alcoholic, a sparkling water with a squeeze of lemon works beautifully to refresh the palate between bites.

Serving Suggestions

These toasts work as an elegant starter when entertaining or as a satisfying main course for a casual lunch. I like to serve two per person alongside a simple green salad dressed with nothing more than good olive oil and vinegar.

• Try rubbing raw garlic on warm toast before topping for a subtle background note
• A drizzle of high-quality olive oil right before serving adds luxurious finish
• Keep extra chili flakes on the table so guests can adjust the heat to their liking

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There is something honest and unpretentious about food you can eat with your hands. These smashed pea and chicken toasts remind me that the best meals do not need complicated techniques or rare ingredients, just good produce and a little bit of care.

Recipe Questions & Answers

→ What type of bread works best?

Rustic bread like sourdough or country loaf works best as it holds up well to toppings and provides excellent crunch when toasted. The sturdy texture prevents sogginess.

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Simply blanch them briefly in boiling water until tender, then drain and cool before mashing. Frozen peas are equally convenient and require just thawing.

→ How do I store leftovers?

Store the pea and chicken mixture separately in an airtight container in the refrigerator for up to 2 days. Toast fresh bread when ready to serve to maintain crispness.

→ Is this suitable for meal prep?

The smashed pea and chicken mixture prepares well in advance and actually develops more flavor after resting. Keep it refrigerated and toast bread fresh before assembling.

→ Can I make this vegetarian?

Absolutely. Replace the shredded chicken with grilled tofu, chickpeas, or extra vegetables like avocado slices. The protein-rich pea mixture provides plenty of substance.

→ What can I substitute for chili flakes?

Fresh chopped jalapeño, red pepper flakes, or a drizzle of chili oil all work well. Adjust the heat level according to your preference or omit entirely for a mild version.