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Recipe Tags: 15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Main Dish Beans Easy Kosher Vegan Vegetarian Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Stir Fry Low Carb Soy Tofu Chick Peas Garbanzos Healthy 2 Low In Something Taste Mood Savory Technique

Lemony Chickpea Stir Fry Vegan And Yum

I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and i now have a new favorite. i'll be making this many times over until i'm sick of it, if that can be possible. many years ago i used to be a vegan and went carnivore, but if i had had this around, i might have stuck with it a little longer. i alter the recipe here and there, and have posted a few changes. the original recipe states that this is for 4, but i could just graze on this all day long.

Steps

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.
Saute until the chickpeas are deeply golden and crusty.
Stir in the tofu and cook just until the tofu is heated through , just a minute or so.
Stir in the kale and cook for one minute more.
Remove everything from the skillet onto a large plate and set aside.
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.
Add the chickpea mixture back to the skillet , and remove from heat.
Stir in the lemon juice and zest , taste , and season with a bit more salt if needed.
Turn out onto a platter and serve.

Ingredients

extra virgin olive oil, sea salt, onion, chickpeas, extra firm tofu, kale, zucchini, lemon, juice and zest of