Labneh with Turmeric-Roasted Chickpeas & Mint

Tangy labneh meets golden turmeric-roasted chickpeas and fresh mint on Firehook Sea Salt crackers. This is Middle Eastern meze logic translated to an elevated bite - probiotics, plant-based protein, anti-inflammatory spice, and whole-grain crunch. Clean eating that doesn't feel like a compromise.

Why You'll Love Labneh with Turmeric-Roasted Chickpeas & Mint ❤️

This is what intentional eating looks like in the new year. Labneh delivers probiotics and protein without heaviness. Turmeric-roasted chickpeas bring anti-inflammatory benefits and a satisfying crunch. Fresh mint keeps everything bright and digestive-friendly. Firehook Sea Salt crackers provide the structure - baked with organic, whole ingredients and strong enough to hold rich toppings without breaking. It's restaurant-inspired but executes in 30 minutes, and every element serves a purpose.

Tips and Tricks

• Dry the chickpeas thoroughly before roasting - any residual moisture will steam them instead of crisping them.
• If you can't find labneh, strain full-fat Greek yogurt overnight in cheesecloth over a bowl in the fridge.
• The chickpeas can be made up to 3 days ahead and stored in an airtight container at room temperature.
• Don't skip the final drizzle of olive oil - it ties the flavors together and adds richness.

Variations

• Swap mint for cilantro or parsley for a different herb profile.
• Add a pinch of sumac or za'atar over the top for extra Middle Eastern flavor.
• Use smoked paprika instead of turmeric for a smokier, less golden chickpea.

Substitutions

• Labneh → Full-fat Greek yogurt (strain overnight for thickness)
• Turmeric → Curry powder or smoked paprika
• Chickpeas → Roasted white beans or edamame
• Fresh mint → Cilantro, parsley, or basil

Best served with

• Crisp white wine or sparkling water with lemon
• A simple arugula salad with lemon vinaigrette
• Grilled vegetables or roasted cauliflower

How to Store Leftovers

Store labneh and roasted chickpeas separately in airtight containers in the refrigerator. Labneh will keep for up to 5 days. Chickpeas will keep for 3 days at room temperature or can be recrisped in a 350°F oven for 5 minutes. Assemble canapes fresh just before serving.

Common Questions

Labneh with Turmeric-Roasted Chickpeas & Mint

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Tangy labneh, golden turmeric-roasted chickpeas, and fresh mint on Firehook Sea Salt crackers. Middle Eastern-inspired canapes that deliver probiotics, protein, and anti-inflammatory benefits - clean eating that doesn't feel like a compromise.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 16 canapes

Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Calories: 65

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 15 oz can chickpeas drained and patted dry
• 2 tablespoon olive oil
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup labneh
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic minced
• ½ teaspoon fresh thyme chopped
• ¼ teaspoon kosher salt
• 12-16 Firehook Sea Salt crackers
• ¼ cup fresh mint leaves
• 2 tablespoon extra virgin olive oil
• pinch flaky sea salt

Equipment

• Sheet Pan
• Mixing Bowls
• Paper Towels
• Spoon for spreading

Method

 

1. Preheat your oven to 400°F.
2. Pat the chickpeas completely dry with paper towels - moisture is the enemy of crispness.
3. Toss the chickpeas with olive oil, turmeric, cumin, kosher salt, and black pepper in a bowl until evenly coated.
4. Spread them in a single layer on a sheet pan. Don't overcrowd - they need space to crisp.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
6. Let them cool on the pan. They'll continue crisping as they rest.
7. In a small bowl, stir together the labneh, lemon juice, half the lemon zest, minced garlic, thyme, and kosher salt until smooth.
8. Taste and adjust salt or lemon as needed - you want it tangy and bright.
9. Spread a spoonful of labneh onto each Firehook Sea Salt cracker.
10. Top with a few turmeric-roasted chickpeas per cracker.
11. Garnish with the remainder of the lemon zest. Tear fresh mint leaves over the top.
12. Finish with a drizzle of olive oil and a pinch of flaky sea salt.

Nutrition

Serving: 1canapeCalories: 65kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 1mgSodium: 302mgPotassium: 68mgFiber: 1gSugar: 0.4gVitamin A: 38IUVitamin C: 1mgCalcium: 27mgIron: 1mg

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