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Manali Singh
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main
Cuisine Vegetarian
Servings 2 servings


  • 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


  • 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!