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!