Lemony Chickpea Stir-Fry Recipe

185 faves | 6 recommends
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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
190
FAT
30%
CHOL
8%
SOD
16%

Comments

Was a little plain and a few too many chickpeas for my taste. Perhaps adding soy sauce instead of the lemon juice would have been more flavorful
06f812739a01   •  11 Feb   •  Report
Try feta cheese crumbled on top.
816a78cd5759   •  10 Apr   •  Report
The flavors didn't mesh as well as I would have liked -- I wouldn't make it again unless I could figure out what to add to make it blend together better.
Caitlin Khoury   •  19 Nov   •  Report
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Ingredients for 4 servings

2 tablespoon ghee or extra-virgin olive oil

fine grain sea salt

1 small onion or a couple shallots, sliced

1 cup cooked chickpeas (canned is fine, if you don

8 ounces extra-firm tofu

1 cup of chopped kale

2 small zucchini, chopped

zest and juice of 1/2 a lemon

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