Lemony Chickpea Stir-fry Recipe

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