Adapted from 101 Cookbooks
2 T olive oil
1 can chickpeas, drained and rinsed
8 ounces extra firm tofu, drained and cut into small cubes (optional)
1 bunch kale, trimmed and cut into thin ribbons
Juice of 1/2 lemon (more as needed)
Heat olive oil in a large skillet over medium-high heat. Add chickpeas and saute until they are golden and crispy.
Stir in kale and cook until wilted.
Stir in tofu and cook until it is heated through.
Off heat, stir in lemon juice and season with salt. Add more lemon as needed.
*Remember to keep chickpea serving size to no more than 1/2 cup.