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.
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.
Place salad in fridge for 15 to 20 min. (optional)
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”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.