Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

Course Main Course

Cuisine Mexican

Prep Time 25

Total Time 25

Servings Large chiles

Calories 263kcal

Author Dora S.

Ingredients

2 Large poblano peppers, roasted
1 can (14.5 oz) 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 (see note)
½ -1 tbsp. Liquid from pickled jalapeños or lime juice

Instructions

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.

Notes

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.

Nutrition