Kale and Tahini Flatbreads with Roasted Chickpeas and Beet-Pear Salad

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September 29, 2017

Recipe by Bright Eyed Baker

  • Cook: 40 mins

Ingredients

2 seckel pears

1 bunch kale

1 cylindra beet

1 1/2 cups chickpeas

3 cloves garlic

2 tablespoons roasted pistachios

1/4 teaspoon olive oil, plus extra for drizzling

salt and pepper, to taste

2 tablespoons red wine vinegar

2 teaspoons flatbread spice blend (ground sumac & aleppo pepper)

3/4 cup water

1/4 cup labneh cheese

2 tablespoons tahini

2 plain pocketless pitas*

2 tablespoons crumbled feta cheese

Directions

Prep the Ingredients

1Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Drain and rinse the chickpeas. Transfer half the chickpeas to a bowl; using the back of a fork, roughly smash. Leave the remaining chickpeas whole. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. Core and thinly slice the pear. Roughly chop the pistachios. On a paper towel-lined cutting board, peel the beet; cut into 1/4-inch-thick rounds.

Roast the Chickpeas:

1Spread the whole chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil; toss to coat. Arrange in a single layer and roast, stirring halfway through, 20 to 22 minutes, or until crispy. Leaving the oven on, remove from the oven and carefully transfer to a paper towel-lined plate. Season with salt and pepper to taste. Carefully wipe off the sheet pan.

Cook & Marinate the Beet:

1While the chickpeas roast, add the beet to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl. Add half the spice blend and 1/4 of the vinegar; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the Kale Spread:

1While the beet cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the smashed chickpeas and 3/4 cup of water; cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted and the water has cooked off. Transfer to a large bowl. Stir in the tahini, labneh, remaining spice blend and remaining vinegar; season with salt and pepper to taste.

Assemble & Bake the Flatbreads:

1While the beet continues to cook, lightly oil the sheet pan used to roast the chickpeas. Place the pitas on the prepared sheet pan. Evenly top with the kale spread; season with salt and pepper. Bake 10 to 12 minutes, or until the pitas are golden brown and crispy. Remove from the oven and transfer to a cutting board.

Make the Salad & Plate Your Dish:

1Add the pear and pistachios to the bowl of marinated beet; drizzle with olive oil and season with salt and pepper. Toss to combine; season with salt and pepper to taste. Divide between 2 bowls. Cut the flatbreads in half and divide between 2 dishes. Garnish with the roasted chickpeas and feta cheese. Serve with the salad. Enjoy!

*If you can get your hands on (or make your own) gluten-free pita bread, this recipe can be made gluten-free.

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