Kale Tahini Flatbreads with Roasted Chickpeas
- Total Time: 55 minutes
- Yield: 2 servings
Description
This week, make these kale tahini flatbreads topped with crunchy roasted chickpeas and served with a side of pear-beet salad for an easy, delicious, and nutritious dinner
Ingredients
Units
- 2 plain pocketless pitas
- 1.5 cups chickpeas (canned)
- 1 bunch kale (chopped)
- 3 garlic cloves (minced)
- 2 seckel pears (thinly sliced)
- 1 beet (cut into rounds)
- 2 tablespoons crumbled feta cheese
- 2 tablespoons roasted pistachios
- 2 tablespoons red wine vinegar
- 2 tablespoons tahini
- 1/4 cup labneh cheese
- 2 teaspoons spice blend (mix of ground sumac & aleppo pepper)
- 1 teaspoon olive oil + more to drizzle
- salt (to taste)
- pepper (to taste)
- water
Instructions
- Pre heat oven to 450 F degrees. Drain and rinse the chickpeas.
- Transfer half of the chickpeas to a bowl and roughly smash them with a fork. Set aside.
- Leave the remaining chickpeas whole. Pat dry the whole chickpeas and transfer to a baking pan.
- Drizzle with olive oil, salt, pepper and roast for 20-22 minutes until crispy at 450 F. Set aside once done.
- While chickpeas are in the oven, add the cut beets to a pan of boiling water. Cook for 17-19 minutes or until tender.
- Drain and transfer to a bowl. Add half of the spice blend and ¼ of the vinegar.
- Drizzle with ¼ teaspoon olive oil, add salt, pepper and toss to combine. Set to marinate for 10 minutes.
- Add pears and pistachios to the bowl of marinated beet. Season with salt and pepper. Salad is now ready!
- To make the flatbread heat 1 teaspoon olive oil in a pan on medium-high heat. Add garlic and cook, until fragrant, around 30 seconds.
- Add kale, salt, pepper and cook for 1-2 minutes until kale is slightly wilted.
- Add the prepared smashed chickpeas and ¾ cup water. Cook for 5-7 minutes, stirring occasionally on until the kale has wilted and water has cooked off.
- Transfer to a large bowl. Stir in tahini.
- Add labneh, remaining vinegar, remaining spice blend, salt and pepper and mix.
- Place pitas on a baking sheet lined with parchment paper. Evenly top each pita with the kale spread, season with salt & pepper.
- Bake 10-12 minutes at 450 F degrees or until pitas are golden brown and crispy.
- Cut the kale tahini flatbreads in half, garnish with roasted crispy chickpeas and feta cheese. Serve with the salad on the side!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Frequently Asked Questions
What type of chickpeas should I use for roasting?
You can use canned chickpeas for convenience; just be sure to rinse and drain them thoroughly before roasting.
How do I prepare the kale for the flatbreads?
Wash the kale leaves, remove the tough stems, and chop them into bite-sized pieces before sautéing them with tahini.
What can I substitute for tahini in the flatbread recipe?
If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute, though the flavor will vary slightly.
If You Liked This Recipe, You’ll Love These
nice combination of roasted chickpeas and flat bread
Oh my this all sounds so yummy!
Rachael xx.
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