Save My friend showed up one afternoon with a bag of frozen peas and leftover chicken, challenging me to make lunch out of what seemed like random fridge items. I grabbed bread, mashed the peas with lemon and olive oil, and layered everything on toast. The bright green spread against golden bread looked so inviting we both stood at the counter and ate in silence. That impromptu meal turned into something I now make weekly.
I started making this for my sister during her busy exam season because she needed real food but had no time to cook. She would text me photos of her version with different toppings, sometimes feta, sometimes just extra chili. Watching her claim it as her own recipe made me realize how flexible and forgiving this toast really is. Now she makes it for her roommates and pretends she invented it.
Ingredients
- Rustic bread: Choose a thick slice with good structure, sourdough or country loaf works beautifully because it holds up under the moist topping without getting soggy.
- Frozen peas: Thaw them quickly under warm water, they mash into a creamy spread that tastes surprisingly fresh and sweet, nothing like the mushy peas you remember from childhood.
- Extra-virgin olive oil: This adds richness and helps the peas come together into a smooth, spreadable texture that clings to the toast.
- Lemon juice: Brightens everything and cuts through the richness, use fresh lemon because bottled juice tastes flat and sad.
- Sea salt and black pepper: Season generously, peas need more salt than you think to really shine.
- Cooked chicken breast: Rotisserie chicken is your best friend here, shred it with your hands for irregular pieces that catch all the pea mixture.
- Chili flakes: Start with less if you are cautious, but the gentle heat makes the whole dish come alive.
- Fresh mint or parsley: Optional but worth it, the herbs add a pop of color and freshness that feels restaurant quality.
- Crumbled feta or goat cheese: This is where the dish gets fancy, the tangy cheese balances the sweetness of the peas perfectly.
Instructions
- Crisp the bread:
- Toast your bread slices until deeply golden and crunchy, you want them firm enough to support the topping without bending. A grill pan adds nice char marks if you have the time.
- Mash the peas:
- Combine thawed peas with olive oil, lemon juice, salt, and pepper in a bowl, then mash with a fork until chunky and spreadable. Leave some whole peas for texture, it should not look like baby food.
- Fold in the chicken:
- Add shredded chicken to the pea mixture and stir gently until everything is coated and combined. Taste it now and add more salt, lemon, or pepper as needed.
- Assemble the toasts:
- Spoon generous amounts of the pea and chicken mixture onto each piece of toast, spreading it to the edges. Do not be shy, pile it high.
- Add the finishing touches:
- Sprinkle chili flakes over the top, then scatter fresh herbs and cheese if using. Serve immediately while the toast is still warm and the contrast between hot and cold is perfect.
Save One evening I made this for a small dinner party as an appetizer, cutting the toasts into smaller pieces and arranging them on a wooden board. Everyone kept asking for the recipe, surprised that something so simple could taste this vibrant and complete. It became clear that good bread, bright flavors, and a little confidence can turn humble ingredients into something people remember. I stopped apologizing for serving simple food after that night.
How to Pick the Right Bread
The bread is more important than you might think because it is the foundation holding everything together. Look for slices that are thick enough to toast without drying out, with an open crumb that absorbs just a little of the pea mixture without collapsing. Sourdough brings a slight tang that complements the lemon, while a country loaf offers a neutral backdrop that lets the toppings shine. Avoid soft sandwich bread, it will turn soggy and disappointing within minutes. If your bread is slightly stale, even better, it toasts up crispier and holds its shape under pressure.
Make-Ahead and Storage Tips
You can prepare the pea and chicken mixture a few hours ahead and keep it covered in the fridge, just bring it to room temperature before assembling. The toast must be made fresh, there is no way around that if you want it crunchy. Leftovers do not keep well because the bread softens, but the filling itself lasts up to two days and works great stuffed into pita or spooned over greens. I have also frozen the pea mixture without the chicken, thawing it later and adding freshly shredded meat when I need a quick meal. Just remember to adjust the seasoning after thawing because flavors dull in the freezer.
Serving Suggestions and Variations
This toast works as a light lunch, a hearty snack, or even a casual dinner paired with a simple salad. I love serving it alongside roasted tomatoes or a handful of arugula dressed with olive oil and lemon. For a vegetarian version, swap the chicken for mashed chickpeas or grilled tofu, both soak up the lemon and chili beautifully. You can also experiment with toppings, try sliced radishes for crunch, a drizzle of hot honey for sweetness, or pickled red onions for tang.
- Rub the toasted bread with a cut garlic clove before adding the topping for a subtle savory depth.
- Add a poached egg on top if you want to turn this into a more substantial brunch dish.
- Pair with a crisp Sauvignon Blanc or sparkling water with lime, the acidity cuts through the richness perfectly.
Save This recipe taught me that impressive food does not require complicated techniques or long ingredient lists. Sometimes all you need is good timing, fresh flavors, and the confidence to trust that simple can be spectacular.
Kitchen Guide
- → Can I make this ahead of time?
You can prepare the pea and chicken mixture up to 2 hours in advance and store it in the refrigerator. However, toast the bread just before serving to maintain its crispness and prevent sogginess.
- → What type of bread works best?
Rustic, thick-cut breads like sourdough, country loaf, or ciabatta work best as they hold up well to the creamy topping. Avoid soft white bread as it will become soggy quickly.
- → Can I use frozen peas without thawing?
While you can use frozen peas directly, thawing them first produces a better texture and allows them to mash more easily into the desired chunky consistency.
- → What are good protein substitutes?
Rotisserie turkey, leftover roasted vegetables, grilled tofu, or canned white beans make excellent alternatives. For a vegetarian option, tofu or chickpeas provide similar protein content.
- → How do I adjust the spice level?
Start with ¼ teaspoon chili flakes and adjust to your preference. You can also add fresh red chili, hot sauce, or black pepper for varying heat levels without overpowering the delicate pea flavor.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh, herbaceous flavors. Alternatively, a light rosé or sparkling wine works beautifully.