Lemony Chickpea Stir-fry Recipe

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.

Lemony Chickpea Stir-fry

A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace. There are few things tastier than golden, crusty, pan-fried chickpeas - and this is where we start. It also features chopped kale, summer squash, and a bit of tofu. I should note that I used a great locally produced ghee as the cooking medium. It has a subtle, sweet nuttiness that pairs beautifully with chickpeas and withstands high cooking temperatures nicely. A kiss of lemon juice (and a bit of zest in the pan) at the end of the cooking process sets off a fragrant finale signaling to anyone in the vicinity that it is time to eat.

I also can't resist throwing in a quick update about our new Kiva / 101 Cookbooks lending team. As of this moment we have more members than any other lending team(!). So exciting. Upload your pictures, fill out your profiles, and let's keep this ball rolling the right direction - since my last post we've sponsored nearly $5000 in loans. For those of you who missed the original Kiva post, you can read more here.

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Lemony Chickpea Stir-fry Recipe

I used Soy Deli Savory Organic Tofu here, but plain is fine too.

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

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.

Serves 2 - 4.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.


I notice you really like cooking with citrus.

Alex Leibowitz

WOW! I have all of these ingredients... totally making this soon. Love all the protein :)


i made this for dinner last night and then ate the leftovers for a late breakfast. it's so tasty! and the perfect break from typical college food.

Clementine Wall

i made this for dinner last night and then ate the leftovers for a late breakfast. it's so tasty! and the perfect break from typical college food.

Clementine Wall

I love chickpeas, and this is a fantastic way to use them! It looks delicious.

This is a great healthy meal, but I needed to convince my family that chickpeas and tofu are good foods. I added about 1 cup of cooked chicken to the recipe and replaced the kale with broccoli. The tofu takes on a little of the chicken flavor. Heartily endorsed by the family!

Biz - regarding kale's bitterness; have you tried boiling it for a minute or two (or three) before adding it to a dish? This help soften it slightly and I think it makes the flavor a little milder as well.


I doubt I could convince my bacon-loving boyfriend to eat chickpeas, but I wanted to say thank you for making me aware of Kiva. I'm embarrassed to admit that I'd never heard of the organization before, but I have now registered and passed the info along to many of my friends, at least one of whom has already registered as a lender herself. And who says one person can't make a difference? :-)

I cooked this today for lunch. Rather than "golden and crusty," the pre-cooked chickpeas were hard as rocks. Any suggestions? It definitely needed the lemon and zest for a bit of punch.


Love love love chickpeas. And easy no fuss recipes. I might try this stir fry this weekend - I'm sure it'll pair well with beer and college football :)


this is exactly what i have been craving all week, i just didn't know it until now!! thank you heidi for telling us all about kiva. it's amazing how many people have responded positively and joined in. i am planning on purchasing loan gift certificates for all my family members for christmas -- others should consider doing the same! great job using your reach for good, heidi :)


That looks fabulous. Do you think a little bit of curry would go well with that? Or maybe just a bit of mustard seed?

Fit bottomed Girls: If you're on the west coast, WinCo has dried chickpeas in the bulk section for about a buck a pound. I just tried pan frying legumes a few days ago using a recipe from Heidi's supernatural cookbook. YUM!


Hmm, you've done it now Heidi. You've broken Kiva. In part because of the big influx of people from 101 cookbooks, all of the Lending Opportunities have been filled at Kiva. We should all send them emails to congratulate them and tell them they need to keep the supply side up!

We broke Kiva!

oh yum. I would sprinkle with toasted sesame seeds. I love sesame seeds with kale.

I love pan-fried chick peas. Sometimes I eat them just as snack with lemon, cilantro, and sea salt, or even toss them on a salad. I will definitely try this stir-fry version with greens. Your version with tofu must really make it a protein powerhouse! Thanks Heidi!

Yum! I'm excited about this recipe because I have all the ingredients (if I substitute spinach for the kale).


This is exactly the type of dish I like to make on a busy week night. Looks delicious.

This looks delicious and simple - can't wait to try it!

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