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+ servings
Lemon Tahini Kale Flatbread with dressing container behind

Lemon Tahini Kale Flatbreads

A creamy and garlicy chopped kale salad on top of soft baked Na'an flatbread
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 20 minutes
Course: Dinner, lunch, Main Course, Salad
Cuisine: Vegetarian
Keyword: 30 minutes or less, easy dinner, flatbread, kale salad, tahini, vegan caesar
Servings: 2 people


  • Blender or Food Processor
  • microplane
  • foil
  • sheet pan
  • medium or large mixing bowl


Lemon Tahini Dressing

  • 1 cup water
  • 3 cloves garlic
  • 1 cup tahini
  • 1 tbsp lemon zest (zest one lemon before juicing it)
  • 2 large lemons juiced
  • 3 tbsp olive oil
  • 2 tsp salt

Lemon Tahini Kale Flatbreads

  • 1 cup Lemon Tahini Dressing recipe included
  • 2 pieces Na'an flatbread
  • 4 cups chopped kale (stems removed)
  • cup grated Parmesan (plus 2-3 tbsp for topping)
  • red pepper flakes to taste
  • fresh cracked black pepper to taste


Lemon Tahini Dressing

  • Place the water and lemon juice in the bottom of a blender or food processor. Add the remaining ingredients (garlic, tahini, lemon zest, olive oil and salt) and blend 1-2 minutes, until smooth and creamy.

Lemon Tahini Kale Flatbreads

  • Preheat your oven to 375°.
  • Line a baking sheet with foil and place both pieces of Na'an on the sheet pan.
  • Spoon 2-3 tbsp of the Lemon Tahini Dressing on top of each Na'an flatbread and smooth in an even layer cross each piece. Sprinkle each with a tbsp of Parmesan.
  • Bake at 375° for 7 minutes.
  • While the Na'an bakes, place the chopped kale in a large mixing bowl and toss it with as much of the the remaining Lemon Tahini Dressing as you like. Add in 1/3 cup of Parmesan, fresh cracked black pepper and crushed red pepper to taste and toss it together.
  • Remove the Na'an flatbreads from the oven and top each hot flatbread with half of the Lemon Tahini Kale salad mix. Cut each flatbread in 4-6 pieces and sprinkle with more Parmesan, black pepper and crushed red pepper to taste.
  • Serve immediately.


Omit the Parmesan to make this recipe dairy-free.
Add flaked grilled salmon or chopped grilled chicken when dressing the kale for a delicious protein boost! 
Store the remaining Lemon Tahini Dressing in an air tight container in the fridge for up to 7-10 days.
If Lemon Tahini Dressing is too thick add 1 tbsp water at a time until you reach your desired consistency.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!