Mediterranean Chickpea Pitas with Tahini Kale Caesar Salad and Olive Herb Salsa

These Mediterranean chickpea pitas with tahini kale Caesar salad and olive herb salsa are fun, vibrant, and satisfying. If you thought you weren’t a big kale fan, you just might become a convert once you taste the tahini kale Caesar salad! Thanks for the inspo Upbeet Kitchen

Mediterranean Chickpea Pitas with Tahini Kale Caesar Salad and Olive Herb Salsa

Serves 4

Mediterranean Chickpea Patties

Mediterranean Chickpea Patties

-2 cups cooked chickpeas

-1 large egg, lightly beaten

-1/2 cup crumbled feta cheese

-1/4 cup oil-packed sun-dried tomatoes, finely chopped (drained before measuring)

-1/4 cup chickpea flour

-2 garlic cloves, minced

-1/2 cup basil or parsley, finely chopped

-1/4 teaspoon sea salt

-Freshly ground black pepper, to taste

Tahini Kale Caesar Salad

Tahini Kale Caesar Salad

-1/4 cup water

-1/4 cup + 2 tablespoons tahini

-Zest of 1 lemon 

-1/4 cup freshly squeezed lemon juice

-1 tablespoon extra-virgin olive oil 

-1 garlic clove

-1/4 cup grated pecorino cheese, or 2 tablespoons nutritional yeast

-1 tablespoon capers

-1 teaspoon Worcestershire sauce

-1 teaspoon Dijon mustard

-1/4 teaspoon sea salt

-Freshly ground black pepper, to taste

-5 packed cups chopped kale (may be a combination of mature kale and baby kale)

-4 pitas

Olive Red Pepper Herb Salsa

Olive Red Pepper Herb Salsa

-1/2 cup pitted Kalamata olives, sliced

-1 red bell pepper, finely chopped 

-1 cup fresh parsley or basil, finely chopped

-2 green onions, thinly sliced 

-1 tablespoon red wine vinegar

-Pinch of sea salt


  1. Make the chickpea patties: Preheat the oven to 375 F and line a large, rimmed baking sheet with parchment paper. Place the chickpeas in a food processor fitted with the ‘S’ blade and pulse until crumbly. Transfer into a large bowl. Add the egg, feta, sun-dried tomatoes, chickpea flour, garlic, herbs, salt, and pepper. Stir well to combine. Form into 12 small patties and place on the prepared baking sheet. Bake for 25-30 minutes, until lightly browned and firm to the touch.  
  2. Make the tahini kale Caesar salad: Add the water, tahini, lemon zest and juice, olive oil, garlic, pecorino, capers, Worcestershire sauce, Dijon, salt, and pepper to a blender or food processor and blend/process until smooth. Place the chopped kale in a large bowl and pour the dressing over top. Massage the dressing into the kale. 
  3. Make the olive salsa: Combine the olives, red pepper, herbs, green onion, red wine vinegar, and salt in a bowl and stir to combine. 
  4. Assemble: Stuff a pita half or simply top a whole pita with some salad, a couple of chickpea patties, and some salsa. Eat and enjoy! 

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