Lemony Chickpea Stir-Fry (Vegan and Yum)

I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
•  fine grain sea salt
• 1  small onion, 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, cubed
• 1  cup  of chopped kale (I've also used spinach)
• 2  small zucchini, chopped (I don't even peel them)
• 1⁄2 lemon, juice and zest of

Directions

1. 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.
2. Saute until the chickpeas are deeply golden and crusty.
3. Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
4. Stir in the kale and cook for one minute more.
5. Remove everything from the skillet onto a large plate and set aside.
6. 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.
7. Add the chickpea mixture back to the skillet, and remove from heat.
8. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
9. Turn out onto a platter and serve.