Photo: Ernest Porzi
Lemony Chickpea Stir-fry Recipe
8 ingredients
Serves 2 - 4.
openrecipes
A tasty, quick, and easy stir-fry recipe featuring golden crusted, pan-fried chickpeas, chopped kale, summer squash, tofu, and a bit of lemon zest.
Estimated Nutrition (whole recipe, rough)
434
Calories
21g
Protein
21g
Fat
48g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Kale | 1 cup chopped (67g) | 33 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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't want to cook up a pot of dried chickpeas)
- 8 ounces extra-firm tofu
- 1 cup of chopped kale
- 2 small zucchini, chopped
- zest and juice of 1/2 a lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes