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.