Lemon Chickpea Stir Fry
 
 
A bright flavored healthy summery stir fry that comes together in under 30 minutes, making for the perfect weeknight meal.
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • fine grain sea salt
  • 1 small onion, sliced
  • 14 oz canned chickpeas
  • 12 oz extra firm tofu, drained and cubed
  • 1 bunch kale, chopped
  • 2 small zucchini, chopped
  • zest and juice of ½ lemon
  • 4 oz goat cheese, crumbled
Instructions
  1. Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add a pinch of salt, the onion, and chickpeas. Saute until the chickpeas are golden and the onion is tender. Stir in the tofu until it is heated through. Stir in the kale and cook until wilted. Remove everything from the skillet to a large plate and set aside.
  2. In the same skillet, heat the rest of the olive oil. Add in the zucchini, lemon zest and juice. Saute until golden, 3-4 minutes.
  3. Toss together the onion/chickpea mixture, zucchini, and goat cheese. Season to taste with salt and pepper.
Notes
Adapted from 101 Cookbooks
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/lemon-chickpea-stir-fry.html