GET THE RECIPE!
2 Large poblano peppers, roasted 1 can Chickpeas, drained, rinsed 1 cup Diced tomatoes, fresh ¼ cup White onion finely chopped 1 Serrano chile, finely chopped 1 tbsp. Chopped Manzanilla olives 1 tbsp. Chopped capers 1-2 tsp. Vegan mayo ½ -1 tbsp. Liquid from jalapeños
STEP 1
Roast, peel, and deseeded the poblano peppers. Set aside. Place chickpeas in a shallow bowl and use a fork to mash them up. Add tomatoes. onion, serrano, olives, capers and mix well.
STEP 2
Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.
STEP 3
Place salad in fridge for 15 to 20 min. Stuff the poblano peppers with the chickpea salad and serve.
If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”.