Customers amble up to the Chickpeas food truck, which parks at Heritage Station near the riverfront most Thursdays and Fridays from 4 to 9 p.m.
The special on one recent Thursday was homemade cumin-spiced beef tenderloin kabobs on a bed of Yemenite lentils topped with fire-roasted jalapenos and a side of tabouleh salad, hummus and pita for $15. Or you could order customer favorites like the falafel sandwich ($8) seasoned with a harissa hot pepper spread or the chicken shawarma ($9), whose spicy secrets took four years of cajoling to obtain from an Israeli vendor.
The presence of the food truck on the city’s streets can be traced to one terrible mishap and one food-filled odyssey to Israel.
Logan native Traci Jeffrey had been doing disaster restoration work and one day fell from a ladder.
“I hurt my neck and my back. Then, I was getting some help with that and a doctor hit a nerve in my neck, and then I was done,” she recalled.
“Work was no longer for me, unless I did something that I owned and was able to come out whenever I can.”
She had just the idea in mind. She and an Israel-born friend, Sinaya Dayan, had taken a trip to Israel, where Jeffrey was smitten by the food — hard.
The problem was, she had never really cooked before, except for a stint at Dairy Queen when younger, and that was mostly as a cashier.
Enter Dayan. And a food truck…