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Smashed Pea Toast with Toasted Walnuts

Smashed Pea Toast with Toasted Walnuts

Easy-peasy Smashed Pea Toast with Toasted Walnuts is a savory and budget-friendly staple around our house these days. Make it today for a snack!

Smashed Pea Toast with Walnuts
I’m grateful that this post is sponsored by yummy California Walnuts. I was compensated for my time to administer this Healthy Aperture recipe contest.

‘Peas’ pass the toast!

But this is like no toast you’ve tried. It’s spread with creamy, savory (super budget-friendly) smashed peas. And those crunchy, toasty walnuts make it a bit special in taste (with a boost of omega-3s) in these days of ‘sheltering-in-place.’

Maybe you’re already a fan of avocado toast? These cute little toasts are close – but even better IMHO. For one thing, frozen peas are easier to keep on-hand than obtaining the perfectly ripe avocado. 

But there’s a trick to frozen peas: DO NOT cook them. Instead, simply pour very hot water over the peas to gently thaw them into their field-fresh form.

Smashed Pea Toast Walnuts

To those tender green peas, I added California Walnuts which have a starring role in this recipe. Without them, these toasts would be only half as tasty – and waaaay less nutrient-packed.

  • California Walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA with 2.5 g per 1 oz serving.
  • Walnuts also contain 4 g protein per serving.
  • Walnuts also contain 2 g fiber per serving.
  • More nutrient information can be found at: California Walnuts  

And I don’t know about your homeschooling experience, but one subject my kids have been excelling at lately is snacking.  A handful of California Walnuts has saved the day many mid-mornings and many afternoons in this house. Here are a few of the healthy sweet and savory combos we’ve snacked on with versatile California Walnuts:

  • Sweet: California Walnuts + raisins + mini-chocolate chips
  • Sweet: California Walnuts sprinkled on apple/pear slices spread with cream cheese
  • Savory: California Walnuts + Cheez-Its crackers (getting real here!) 
  • Savory: Chopped California Walnuts mixed into hummus + carrot sticks

If you’re also a super-walnut fan, check out all the newest California Walnut recipes being posted by the best healthy-food-bloggers for our new Healthy Aperture recipe contest. Follow #WalnutsSweetorSavory on your favorite social media platform – like Instagram and Twitter.

Smashed Pea Toast Walnuts
#ad Enjoy snacking on these! Smashed Pea Toast with Toasted Walnuts via @TspCurry #WalnutsSweetOrSavory #BudgetFriendly Click To Tweet
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Smashed Pea Toast with Toasted Walnuts

  • Author: Serena Ball, MS, RD
  • Yield: 6 servings 1x


Easy-peasy Smashed Pea Toast made with mini-crostini bread or baked potato slices.


  • 1 cup frozen peas
  • 1 cup California Walnuts, plus more for garnish
  • 1 cup homemade or prepared hummus
  • 1/4 cup chopped chives (or another tender herb such as basil or mint)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher or sea salt
  • Toasted bread crostini or baked potato slices
  • Optional garnishes: additional chives and peas, shredded Parmesan cheese


  • Place the peas in a large bowl and cover with about 2 cups of very hot water. Allow to partially thaw (they will still be frosty when adding to the food processor.)
  • Over medium heat, in a dry skillet, toast the walnuts until they start to turn golden and smell fragrant, 3 to 4 minutes. Transfer to a plate to cool slightly.
  • In a food processor, place ingredients in this order: hummus, lemon juice, peas, walnuts, chives, salt, and oil. Process until smooth.
  • Spread on bread crostini toast or baked potato slices. Top with additional walnuts and if desired chives, peas, and cheese.


Crostini made with bread is delish in this recipe but we found pantry-staple Russet potatoes to be even more delicious – and nutritious. To bake potato slices:

  • Slice 2 Russet potatoes into 1/4-inch slices.
  • Toss with 1 tablespoon of extra-virgin olive oil.
  • Spread onto 1 or 2 baking sheets and roast in a 400-degree oven for 15 minutes or until golden, flipping halfway through.