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 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."

Recipe and image copyright Dora Ramirez.

• 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

Serves 2

1. Roast, peel, and deseeded the poblano peppers. Set aside.
2. Place chickpeas in a shallow bowl and use a fork to mash them up. Add tomatoes, onion, serrano, olives, and capers and mix well.
3. 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.
4. Place salad in fridge for 15 to 20 min. (optional)
5. 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.