Directions:
- Spray 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, 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 family style.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.47 Kcal (224 kJ) | ||
| Calories from fat | 16.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 3% | |
|---|---|---|---|
| Sodium | 7.1mg | 0% | |
| Potassium | 83.27mg | 2% | |
| Total Carbs | 6.15g | 2% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 50.2mg | 279% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 86.81 Kcal (363 kJ) | ||
| Calories from fat | 27.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 3% | |
|---|---|---|---|
| Sodium | 11.52mg | 0% | |
| Potassium | 135.2mg | 2% | |
| Total Carbs | 9.99g | 2% | |
| Sugars | 1.93g | 5% | |
| Dietary Fiber | 2.1g | 5% | |
| Protein | 6.56g | 8% | |
| Vitamin C | 15.8mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 81.5mg | 279% | |
| Calcium | 96.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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