Roasted Peach & Crispy Chickpea Salad with Labneh

 Roasted Peach & Crispy Chickpea Salad with Labneh

Crispy chickpeas, roasted stone fruit, tangy labneh, and a saffron-honey drizzle — a stunning Middle Eastern-inspired salad that tastes as spectacular as it looks.

INGRÉDIENTS

• 4 ripe peaches, halved and pitted

• 425 1/4 g canned chickpeas, drained and very dry

• 177.4 ml labneh (or thick Greek yogurt)

• 946 1/3 ml baby spinach or wild rocket

• 118 1/4 ml fresh basil leaves, torn

• 4 Medjool dates, pitted and sliced

• 78.1 ml shelled pistachios, roughly chopped

• 59 1/8 ml olive oil

• 29.6 ml honey

• 1 1/4 ml saffron threads

• 29.6 ml warm water

• 3 2/3 ml ground cumin

• 2 1/2 ml smoked paprika

• 14 3/4 ml apple cider vinegar

• 3 2/3 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

• 44 1/3 ml pomegranate seeds (optional garnish)

ÉTAPES

. Steep 1 1/4 ml saffron threads in 29.6 ml warm water for 10 minutes. Once golden, stir in 29.6 ml honey and 14 3/4 ml apple cider vinegar to make the saffron-honey drizzle. Set aside. ⏱ 10m

. Preheat oven to 425°F (220°C). Spread 425 1/4 g canned chickpeas, drained and very dry on a baking sheet, pat completely dry, and toss with 2 tbsp 59 1/8 ml olive oil, 3 2/3 ml ground cumin, 2 1/2 ml smoked paprika, and a pinch of 3 2/3 ml flaky sea salt. Roast in a single layer.

. Roast chickpeas, shaking the pan halfway, until deeply golden and audibly crispy. They will crisp further as they cool. ⏱ 25m

. While chickpeas roast, brush 4 ripe peaches, halved and pitted cut-side with remaining 2 tbsp 59 1/8 ml olive oil. Place cut-side down in a hot grill pan or skillet over high heat. Sear undisturbed until caramelized grill marks form. ⏱ 3m

. Spoon 177.4 ml labneh (or thick Greek yogurt) onto a large serving platter and use the back of a spoon to spread it in a wide, swooping layer. Season with a pinch of 3 2/3 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper.

. Pile 946 1/3 ml baby spinach or wild rocket over the labneh. Arrange the charred 4 ripe peaches, halved and pitted halves across the greens. Scatter 4 Medjool dates, pitted and sliced slices, 118 1/4 ml fresh basil leaves, torn, and 78.1 ml shelled pistachios, roughly chopped over the top.

. Shower the crispy 425 1/4 g canned chickpeas, drained and very dry over the salad. Drizzle the saffron-honey dressing over everything. Finish with 44 1/3 ml pomegranate seeds (optional garnish) if using and a final pinch of 3 2/3 ml flaky sea salt. Serve immediately.

NOTES

**Blogger tips:** The labneh smear is the ultimate plating trick — it anchors everything and reads as incredibly elegant in photos. Go generous and rustic with it.

**Make-ahead:** Bloom saffron and make the dressing up to 2 days ahead. Chickpeas can be roasted 1 hour ahead and re-crisped in the oven for 5 minutes before serving.

**Swaps:** No peaches? Nectarines, apricots, or plums all work beautifully. Labneh can be swapped for whipped feta or ricotta.

**Flavor boost:** A light dusting of sumac over the finished salad adds a gorgeous ruby hue and tart citrus note that readers will go wild for.