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

Kale & Tahini Flatbreads

with Roasted Chickpeas & Beet-Pear Salad

Group Created with Sketch. 55 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

In Middle Eastern cuisines, thick flatbreads like pita are often layered with a delectable array of toppings and baked. We’re topping ours with a hearty spread of smashed chickpeas, sautéed kale and nutty tahini (a traditional paste made from sesame seeds). To garnish the flatbreads, we’re saving some of our chickpeas to roast whole, turning them irresistibly crunchy. A side salad of tangy marinated beet, Seckel pears (a particularly sweet, petite variety) and pistachios perfectly balances the flatbreads’ rich flavors.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat 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 and roughly smash with a fork. 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 pears. Roughly chop the pistachios. On a paper towel-lined cutting board, peel the beet; cut into ¼-inch-thick rounds.

Roast the chickpeas:
2 Roast the chickpeas:

Spread 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:
3 Cook & marinate the beet:

While 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 ¼ of the vinegar; drizzle with ¼ teaspoon of 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:
4 Make the kale spread:

While 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 ¾ 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:
5 Assemble & bake the flatbreads:

While 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:
6 Make the salad & plate your dish:

Add the pears and pistachios to the bowl of marinated beet; 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 on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat 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 and roughly smash with a fork. 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 pears. Roughly chop the pistachios. On a paper towel-lined cutting board, peel the beet; cut into ¼-inch-thick rounds.

2 Roast the chickpeas:

Spread 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.

Roast the chickpeas:
Cook & marinate the beet:
3 Cook & marinate the beet:

While 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 ¼ of the vinegar; drizzle with ¼ teaspoon of 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.

4 Make the kale spread:

While 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 ¾ 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.

Make the kale spread:
Assemble & bake the flatbreads:
5 Assemble & bake the flatbreads:

While 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.

6 Make the salad & plate your dish:

Add the pears and pistachios to the bowl of marinated beet; 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 on the side. Enjoy!

Make the salad & plate your dish: