Smashed Pea & Chicken Toast

The first time I encountered smashed pea toast was at a tiny café in London where the barista explained it was their hungover cure. Skeptical but desperate, I took one bite and suddenly understood the magic of sweet peas meeting creamy chicken against crunch.

Last spring my neighbor popped over unexpectedly when I was testing variations. We ate three slices each standing at the counter, and she still texts me about that pea chicken combo like it changed her life.

Ingredients

• 4 thick slices rustic bread: Sourdough holds up beautifully against the topping
• 1½ cups frozen peas: Thaw first for easier mashing
• 1 tablespoon extra virgin olive oil: Adds richness to the pea base
• ½ lemon juiced: Brightens everything instantly
• ¼ teaspoon sea salt: Start here adjust to your taste
• Freshly ground black pepper: Several generous grinds
• 1½ cups cooked chicken breast shredded: Rotisserie works perfectly
• ½ teaspoon chili flakes: More if you love heat
• 2 tablespoons fresh mint or parsley chopped: Fresh herbs make it sing
• 2 tablespoons crumbled feta or goat cheese: Optional but recommended

Instructions

Get Your Bread Crunchy:

Toast those thick slices until golden brown and crisp throughout

Mash the Peas:

Combine peas olive oil lemon juice salt and pepper then mash until chunky not smooth

Combine Everything:

Fold shredded chicken into the smashed peas until every bite has both

Load Your Toast:

Pile the mixture generously onto each warm slice

Finish with Flair:

Sprinkle chili flakes herbs and cheese over the top

Serve Warm:

These are best enjoyed immediately while bread still crunches

Save

My toddler who claims to hate everything green ate two entire slices then asked if we could have smashed pea toast every day forever.

Make It Yours

Sometimes I swap the chicken for shredded leftover turkey or even use chickpeas mashed halfway for a vegetarian twist that still satisfies.

Bread Wisdom

A country loaf with substantial crust handles the weight best. Thin sandwich bread will surrender beneath all that topping goodness.

Serving Ideas

These work as brunch dinner or anytime snacks. I like two per person with a simple green salad on the side.

• Rub toast with raw garlic before topping for extra depth
• Chop extra herbs because more is always better
• Keep that lemon wedge for squeezing at the table

Save

Theres something deeply satisfying about food that looks fancy but comes together faster than you can decide what to order for takeout.

Recipe Q&A

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Simply blanch them for 2-3 minutes until tender, then drain and cool before mashing. Season as directed in the recipe.

→ What bread works best for this dish?

Rustic breads like sourdough, country loaf, or ciabatta provide excellent structure and crunch. Their hearty texture supports the generous topping without becoming soggy too quickly.

→ How do I store leftovers?

Store the pea and chicken mixture separately in an airtight container for up to 2 days. Toast bread fresh before serving. The mixture can be served cold or gently warmed.

→ Can I make this vegetarian?

Absolutely. Replace shredded chicken with grilled tofu, mashed chickpeas, or crumbled halloumi. The protein swap maintains texture while keeping the dish satisfying and complete.

→ How can I adjust the spice level?

Start with half the suggested chili flakes and taste before adding more. For milder flavor, omit the flakes entirely. For extra heat, add a pinch of cayenne or fresh chopped chili.

→ What can I serve alongside this toast?

A crisp green salad with vinaigrette complements the creamy elements beautifully. For a more substantial meal, add roasted vegetables or a light soup to round out the plate.