Ingredients
Scale
- 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
- ¼ 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
- Category: Main
- Cuisine: Vegetarian