Lemony Chickpea Stir-Fry (Vegan And Yum)

1. 1

   Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.

2. 2

   Saute until the chickpeas are deeply golden and crusty.

3. 3

   Stir in the tofu and cook just until the tofu is heated through, just a minute or so.

4. 4

   Stir in the kale and cook for one minute more.

5. 5

   Remove everything from the skillet onto a large plate and set aside.

6. 6

   In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.

7. 7

   Add the chickpea mixture back to the skillet, and remove from heat.

8. 8

   Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.

9. 9

   Turn out onto a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.