1. Top flatbread with a generous smear of hummus, a couple spoonfuls of Israeli salad and pickled cabbage, and drizzle with tahini sauce. Sprinkle with feta cheese and parsley. Devour immediately.

for the Israeli Salad

1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Pickled Cabbage

1. Combine red wine vinegar, water, sugar, and salt in a small mixing bowl. Whisk together until sugar and salt is fully dissolved.
2. Place cabbage in a medium bowl and pour in vinegar mixture. Try to get cabbage to be submerged in liquid. Let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover bowl and place in refrigerator for at least 1 day. Pickled cabbage will last for a week stored in the refrigerator.

for the Tahini Sauce

1. Combine all ingredients in a food processor. Season with Kosher salt. If a thinner consistency is desired, add a little more water. Refrigerate until ready to use, up to a week.