Pita Chip Dinner Salad With Stone Fruit Chickpeas

Ingredients

• 1 cup (heaping) dry chickpeas (or two 15-ounce can chickpeas, drained and rinsed)
• Kosher salt
• 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided, plus more to taste
• 3 (7- or 8-inch) pitas, split in half and torn into 1-inch pieces
• Freshly ground black pepper
• 1 large shallot
• 1 large lemon
• 1 small garlic clove, grated
• 1/2 to 1 teaspoons ground sumac
• 1 to 2 teaspoons honey
• 1/2 bunch flat-leaf parsley, leaves and all stems, chopped (about 1 cup, packed)
• 1 cup (packed) mint leaves
• 2 ripe yellow peaches, sliced into wedges
• 2 ripe red or black plums, sliced into wedges
• 1/2 green cucumber, halved and sliced on the bias; or ½ bunch of red radishes, thinly sliced (or half the amount of each)
• Flaky sea salt, for serving

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