Pin One Tuesday morning, I opened my fridge to find half a bag of frozen peas, leftover chicken, and bread that needed eating. What started as a pantry rescue turned into something I now crave deliberately. The bright green smash against golden toast, the way the lemon cuts through everything – it's become my go-to when I want something that feels both virtuous and indulgent. I've made it for quick lunches, lazy dinners, and once for a friend who claimed she didn't like peas until she tried this.
I served this to my sister during her post-marathon recovery phase, doubling the protein and adding extra mint. She ate two slices standing at the counter, still in her running gear, and asked me to text her the recipe immediately. That's when I realized this wasn't just a convenience meal – it had earned a place in my actual repertoire. The balance between hearty and fresh makes it work for nearly any occasion.
Ingredients
- Rustic bread: Use something with structure and flavor like sourdough or a country loaf, the thicker the slice, the better it holds the topping without going soggy.
- Frozen peas: They're sweeter than fresh in most seasons and thaw in minutes, plus they mash beautifully when still slightly cool.
- Extra-virgin olive oil: This isn't the place for a neutral oil, the fruitiness adds depth to the peas and ties everything together.
- Lemon juice: Half a lemon is just enough to brighten without making the mixture tart, always taste before adding more.
- Cooked chicken breast: Rotisserie chicken is my secret weapon here, it's already seasoned and saves you from turning on the stove.
- Chili flakes: A small pinch wakes up the whole dish, but start conservatively if you're serving this to anyone with a timid palate.
- Fresh mint or parsley: Mint is traditional and lovely, but parsley works when you want something more subtle and green.
- Feta or goat cheese: Completely optional, but the tangy creaminess adds another layer that makes this feel special.
Instructions
- Crisp the Bread:
- Toast your bread slices until they're deeply golden and crunchy, either in a toaster or on a grill pan with a little char. You want them firm enough to support a generous heap of topping without bending.
- Smash 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. Keep it chunky, not pureed – you want texture, not baby food.
- Fold in the Chicken:
- Add your shredded chicken to the pea mixture and fold gently until everything is combined. Taste it now and adjust the seasoning, this is your moment to add more lemon, salt, or pepper.
- Build the Toasts:
- Spoon a generous amount of the pea and chicken mixture onto each slice of toast, spreading it to the edges. Don't be shy, this is the star of the show.
- Finish and Serve:
- Sprinkle chili flakes over the top, then scatter herbs and cheese if you're using them. Serve immediately while the toast is still warm and the contrast between hot and cool is at its peak.
Pin 
The first time I made this for guests, I worried it was too simple, too humble for company. But watching everyone reach for seconds, scraping their plates with the edges of their toast, I realized that sometimes the best food is the kind that doesn't try too hard. It's honest, bright, and filling in a way that feels good rather than heavy.
Choosing Your Bread
The bread isn't just a vehicle here, it's a key player. I've tried this on thin sandwich bread and it turned into a soggy mess within minutes. A thick slice of sourdough or a hearty country loaf gives you the structure you need and adds a subtle tang that complements the lemon and peas. If you want to get fancy, rub the warm toast with a cut garlic clove before topping, it adds a whisper of sharpness that makes the whole thing sing.
Making It Your Own
This recipe is a template, not a rulebook. I've swapped the chicken for shredded turkey after Thanksgiving, used grilled tofu when cooking for my vegetarian neighbor, and once added crispy bacon because I had it left over from breakfast. The pea base stays the same, but the toppings can shift with your mood or your fridge. A drizzle of hot honey, a handful of arugula, even a fried egg on top – they all work.
Serving Suggestions
I usually serve this as a main for lunch, but it works just as well as a light dinner alongside a simple salad. It's also excellent for brunch when you want something more interesting than the usual suspects. A crisp white wine like Sauvignon Blanc is perfect if you're in the mood, or just stick with sparkling water with a slice of lemon.
- Pair with a lightly dressed arugula salad to add peppery contrast.
- Serve with roasted cherry tomatoes on the side for extra sweetness and acidity.
- If making for a crowd, set up a topping bar and let everyone customize their own.
Pin This toast has earned its place in my weekly rotation, not because it's trendy or complicated, but because it delivers every single time. Make it once and you'll understand why I keep coming back to it.
Recipe Questions & Answers
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Blanch them in boiling salted water for 2-3 minutes until tender, then drain and mash. Fresh peas may require slightly less liquid due to their natural moisture content.
- → What bread works best for this toast?
Rustic, sturdy bread like sourdough, country loaf, or focaccia provides the ideal foundation. Avoid soft white bread as it becomes soggy. Thicker slices (at least ½ inch) maintain their crunch better.
- → How do I achieve the perfect chunky texture for the peas?
Use a fork or potato masher and work the peas gently, leaving some whole. Avoid over-mixing or using a food processor, which would create a paste. The goal is rustic and textured, not smooth.
- → Can I prepare this ahead of time?
Prepare the pea-chicken mixture up to 4 hours in advance and refrigerate. Toast the bread and assemble just before serving to maintain the contrast between crispy bread and creamy topping.
- → What are good substitutes for chicken?
Rotisserie turkey, grilled tofu, white fish, or even crumbled hard-boiled eggs work excellently. For a vegetarian option, tofu adds protein while maintaining the dish's character.
- → How should I adjust the chili heat level?
Start with ¼ teaspoon chili flakes and adjust upward. For milder flavors, sprinkle on individual servings so guests can customize. Fresh red chili slices offer another option with more control.