Roast the chickpeas. Arrange a rack in the center of the oven and preheat to 425°F. Drain and rinse the chickpeas. Spread the chickpeas on a clean kitchen towel or paper towels and dry them very well (See Note 3). Transfer them to a sheet pan and toss with the olive oil, cumin, oregano, thyme, parsley, and ½ teaspoon kosher salt, then spread them into an even layer. Roast for 20 minutes, shaking the pan halfway through, until the chickpeas are deeply golden, crisp on the outside, and noticeably smaller.
Make the dressing while the chickpeas roast. In a large bowl, whisk together the shallot, garlic, Dijon, honey, Aleppo pepper, cumin, paprika, oregano, thyme, parsley, and lemon juice. Slowly stream in the extra-virgin olive oil, whisking constantly, until the dressing looks smooth and lightly thickened (See Note 4). Season with salt, then taste.
Prep the salad ingredients. Lift the Ventresca from its oil and let the excess drain. Slice the red and white Belgian endive on a bias and roughly chop the parsley.
Assemble the salad. Add the drained tuna to the bowl of dressing and gently break it into large flakes. Add the endive, baby lettuce, parsley, and the crispy chickpeas, then toss everything together carefully. Taste before adding more salt.
Plate and serve. Spread about ½ cup labneh or Greek yogurt onto a plate in a generous swoosh. Drizzle with olive oil, add a squeeze of lemon juice, and finish with a pinch of Aleppo pepper. Pile the salad on top of the labneh and finish with flaky salt just before serving.
