Roasted Shishito Black Chickpea SaladThis salad takes advantage of the intense heat of red shishito peppers. Perfect for all spicy heat lovers!

I’ve recently become obsessed with shishito peppers and every time I go to the farmer’s market, I pick up a bunch. They are generally mild chile peppers, with one in a dozen being spicy. I generally prepare them simply by grilling on a grill pan with a little sriracha salt. On my last visit to the market, they only had mature red shishito peppers. How much different could they be? There’s not much difference that I have noticed between a red jalapeno and a green jalapeno right!

Oh boy was I wrong. I prepared some the way I always do and popped one in my mouth. My mouth was instantly on fire. I went searching for cold milk or beer to cool my mouth off and there was none. All I had was water, which took a lot longer to get rid of the sting of the pepper. I still had some more and had to come up with some way to use them up. That’s how this Roasted Shishito Dressing was born.

Black Chickpeas are not very common in the US. You are most likely not going to find them at your local supermarket, unless it has a super fabulous International section. Indian (sold as kala chana) and Middle Eastern markets and some health food stores are the most likely places you will come across these. They have a lower glycemic index than the white ones so are great for diabetics.

Here are a few other recipes utilizing this fabulous black chickpea if you’d like to start including it in your weekly diet!

Black Chickpea (Kala Chana) Recipes

Shishito Chana Salad -edit

Roasted Shishito Black Chickpea Salad

Rating: 51

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Number of servings: 6

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  • Dressing Ingredients:
  • 2 cloves garlic
  • 1”piece ginger
  • 1 tablespoon sesame oil
  • 2 tablespoons cilantro
  • 12 red shishito peppers
  • 2 tablespoons cilantro
  • 4 tablespoons Mirin
  • 3 tablespoons Ponzu
  • 1 teaspoon Soy sauce
  • 2/3 cup olive oil
  • 1 tablespoon mayonnaise
  • 2 teaspoons salt
  • Salad Ingredients:
  • 1 cup black chickpeas, soaked overnight
  • ½ cucumber, quartered and sliced


  1. Preheat oven to 400 F.
  2. In a food processor, combine garlic, ginger, sesame oil and cilantro. Process well until everything is chopped fine. Toss the shishito peppers with this combination.
  3. Place in a baking dish and roast for 1 hour.
  4. Meanwhile, cook chickpeas in a large pot of boiling water until tender. Drain. Chill.
  5. As soon as they are cool enough to handle, remove stems and transfer roasted peppers to food processor and puree.
  6. Add Mirim, Ponzu, soy sauce, mayonnaise and salt. Process until smooth.
  7. With processor going, slowly drizzle in olive oil until thoroughly incorporated.
  8. Combine cooked chickpeas and cucumber. Mix to combine.
  9. Add as little or as much dressing as desired. (I used about 3 tablespoons).
  10. Mix until thoroughly combined.
  11. Let it rest for 15 minutes to allow time for flavors to infuse before serving.

salad -edit


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