Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.72 Kcal (849 kJ) | ||
| Calories from fat | 109.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 19% | |
|---|---|---|---|
| Sodium | 14.93mg | 1% | |
| Potassium | 337.27mg | 7% | |
| Total Carbs | 16.1g | 5% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 10.44g | 21% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 151.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 133.28 Kcal (558 kJ) | ||
| Calories from fat | 72.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 19% | |
|---|---|---|---|
| Sodium | 9.82mg | 1% | |
| Potassium | 221.74mg | 7% | |
| Total Carbs | 10.59g | 5% | |
| Sugars | 2.32g | 14% | |
| Dietary Fiber | 2.57g | 16% | |
| Protein | 6.87g | 21% | |
| Vitamin C | 18.4mg | 47% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.7mg | 15% | |
| Calcium | 99.6mg | 15% | |
* 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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