My husband came home the other night with a chicken schwarma sandwich. The aroma wafted through the house as he made his way to the kitchen where he proceeded to share it with the dog…. He sensed me staring at the back of his head with a raised eyebrow and said, “Whaaaat?? The dog’s gotta eat, too!” The dog was twirling around in circles begging for more. I know when I’m beat.
The smell of the schwarma beckoned me as well – daring me to sink my teeth into that greasy chicken sandwich and suck out the juicy spices. I nearly gave in until I remembered that we had a jar of schwarma spice in the cupboard.
I needed to find something to cook fast before I gave in to the sandwich. My options were tofu or chickpeas. Although the tofu would have been wonderful as well, I decided the chickpeas would cook up faster. So I dumped a can in the skillet and 10 minutes later, I had all the deliciousness of the schwarma flavor in a beautiful, healthy salad!
Ingredients (serves 2)
1 14-ounce can chickpeas (rinsed and drained – pat dry to remove excess water)
1 tomato – cut into wedges
1/4 small sweet onion – thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon schwarma spice (to make your own, check out this recipe for homemade schwarma spice mix)
salt to taste, if desired (if using a pre-made schwarma spice, check to see if it’s already salted)
- In a small skillet, mix the schwarma spice with the olive oil and cook over medium-high heat until it begins to release its aroma – about 30 – 60 seconds.
- Add in the chickpeas and toss until they are coated with the oil. Reduce heat to medium, spread out in a single layer, and let cook for 4 – 5 minutes. You might want to use a splatter guard. Then gently turn the chickpeas over to the other side and let cook another 4 – 5 minutes. The spices will lightly fry and stick to the chickpeas.
- Arrange the tomatoes and onions over a bed of salad greens. Place the warm chickpeas over the vegetables and serve immediately.