Lemony chickpea is a delicious vegan, gluten-free, eggs-free and lactose-free healthy dish made with onions, chickpeas, tofu and zucchinis. Perfect for appetizers or side dishes!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 28 mins – easy
🍽 4 servings – 330 kcal per serving
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp olive oil
- 1 onion
- 16 oz chickpeas
- 8 oz tofu
- 1 cup kale
- 2 zucchinis
- 1 half lemon
- 1 knife
- 1 squeezer
- 1 skillet pan
- 1 zester
- 1 colander
- 1 paper towel
- 1 wooden spoon
- 1 plate
Zest half a lemon with a zester.
Squeeze the lemon with a squeezer.
Trim zucchinis and dice them. Peel and chop an onion. Then, cut tofu into cubes.
Drain the rinsed kale on a paper towel.
Chop the kale.
Rinse and drain chickpeas in a colander.
Heat 1 tbsp of olive oil in a skillet pan. Stir in onions, an eighth tsp of salt, and chickpeas with a wooden spoon for 6 minutes. Add tofu and kale to the pan. Mix everything together to get fried tofu with chickpeas and kale.
Transfer the fried tofu with chickpeas and kale to a plate.
Heat 1 tbsp of olive oil in a skillet pan. Stir in zucchini for 3 minutes with a wooden spoon. Transfer fried tofu with chickpeas and kale to the pan. Turn off the heat, mix in lemon juice, lemon zest, an eighth tsp of salt, and a quarter tsp of black pepper to get a lemony chickpea mixture.
Transfer the lemony chickpea to a plate.
It’s ready to be served !