Prep your mise en place: measure the chickpeas, zest one lemon (optional) and juice it, finely mince the garlic, thinly slice the radishes, chop the parsley, and rinse/dry the pea shoots. Having everything ready shortens cook time and helps flavors be added at the right moments.

Warm a heavy skillet (cast-iron preferred) over medium-high heat. While it warms, brush one side of each bread slice lightly with 1 tsp extra‑virgin olive oil per slice (use two of the 4 tsp reserved). Toast the bread oil-side-down in the hot pan until deeply golden and crisp, 1–2 minutes; flip and toast the other side briefly. Toasting seals the crumb so the chickpea smash won’t make the bread soggy and creates a crunchy contrast to the creamy smash.

In the same hot skillet, add 1–2 tsp olive oil (about the remaining oil) and spread it thinly. Working in a single layer, place the thin radish slices in the skillet and let them sit undisturbed over high–medium heat for 20–45 seconds until the undersides develop dark char spots; flip and char the other side 15–30 seconds. Charred radishes gain a sweet, slightly smoky edge and soften just enough while keeping their snap — don’t overcook or they’ll become limp.

While charred radishes finish, place the cooked chickpeas in a medium bowl. Add the minced garlic, smoked paprika, lemon juice, and 1 tsp olive oil. Use a fork or a potato masher to coarsely mash: leave roughly a third of the chickpeas whole for texture and mash the rest until creamy-ish but still rustic. Coarse mashing creates a spread that is both creamy and textural; the garlic and lemon brighten the beans while smoked paprika adds warmth.

Fold in the chopped parsley, season generously with sea salt and several grinds of black pepper, and taste — lemon, salt, and a little more olive oil will lift the flavors if needed. Let the smash rest for 1–2 minutes so the garlic and lemon meld with the chickpeas for a brighter flavor.

Assemble: spread a generous layer of chickpea smash across each warm toast. Arrange the charred radish slices on top in a single layer to show the charring. Top each toast with a generous handful of pea shoots — their crisp, peppery freshness balances the smoky and creamy elements — and sprinkle the remaining parsley.

Finish: drizzle a little extra‑virgin olive oil over the assembled toasts, add a quick squeeze of lemon if you like more acidity, and finish with flaky sea salt (such as Maldon) and a crack of black pepper. Serve immediately so the toast stays crisp and the pea shoots remain vibrant.