In a bowl, toss the eggplant with the flour, then fry until golden. Drain on paper towels.

In a serving dish, place half of the toasted pita bread at the bottom. Layer the lettuce, tomatoes, and fried eggplant on top. Sprinkle with salt and black pepper, then add the chickpeas.

Pour the tahini sauce over the top, add the remaining toasted pita bread, and serve. Enjoy!