Ingredients:

  • 4 large poblano peppers
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp vegan mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp sumac
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp capers
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your broiler to high.
  2. Brush the poblano peppers with olive oil and sprinkle with salt.
  3. Place peppers on a baking tray and broil for 4-6 minutes per side until the skins are blistered and blackened in spots.
  4. Immediately transfer hot peppers to a bowl and cover with a lid or plastic wrap for 5 minutes to steam the skins.
  5. Rub off the charred skins, slice the peppers lengthwise, and remove the seeds.
  6. Place drained chickpeas in a bowl and use a potato masher to crush roughly 50% of the beans until a chunky paste forms.
  7. Fold in the vegan mayo, lemon juice, and sumac until the mixture is creamy.
  8. Stir in the diced celery, red onion, capers, and parsley.
  9. Season with garlic powder, salt, and pepper, stirring until evenly distributed.
  10. Spoon the chickpea salad filling into the prepared poblano pepper halves.