This is basically the same idea as bruschetta, but with protein- and mineral-rich chickpeas as the star instead of tomatoes. This would be perfect served as an appetizer, maybe along with bruschetta and toasts topped with olive tapenade, or as a snack.
Put everything into a food processor, and pulse a few times until chopped and mixed up, but not mushy.
Scoop some onto toasted slices of baguette (see notes), crackers, or rice cakes. Top with extra chopped parsley, chickpeas or olives.
Video
Notes
To make proper toasts for crostini, start with a baguette (you can sometimes find whole wheat ones) and slice it. Brush with olive oil, and put in the oven to toast (400F for 5-10 minutes) or you could toast in a hot pan (medium-high for 3-5 minutes per side).