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Lemony Chickpea Stir-Fry (Vegan And Yum)

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Nutrition per serving    (USDA % daily values)
CAL
193
FAT
32%
CHOL
0%
SOD
16%

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Ingredients for 4 servings

2 small zucchini , chopped (I don't even peel them)

1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)

1/2 lemon, juice and zest of

8 ounces extra firm tofu , cubed

2 tablespoons extra-virgin olive oil

1 cup of chopped kale (I've also used spinach)

fine grain sea salt

1 small onion , sliced

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