Poblano Peppers Stuffed with Vegan Chickpea Salad
Dora Ramirez is a chef, recipe developer, and photographer at dorastable.com and Mi Mero Mole. Her new book, Comida Casera, is available now. She says: "This vegan chickpea tuna salad has mashed...
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Cooking tools:
- Oven
- Baking sheet
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- 2 large poblano peppers, roasted
- 1 1/2 cups cooked Rancho Gordo Garbanzo Beans, drained
- 1 cup diced tomatoes, fresh
- ¼ cup finely chopped onion
- 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
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