Make the quick-pickled radishes: in a small bowl combine rice vinegar (60 ml), sugar (≈8.4 g) and a pinch of salt; stir until the sugar dissolves. Add the thinly sliced radishes (60 g) and let sit for at least 10 minutes. Why: quick-pickling softens the raw edge of the radish, adds a bright acidic snap that cuts the richness of the chickpeas, and gives visual brightness to the dish.

Warm and season the chickpeas: heat a large skillet over medium heat and add 2 tbsp (30 ml) of the olive oil. When shimmering, add the minced garlic (2 cloves) and cook 20–30 seconds until fragrant but not browned — this blooms the garlic's flavor without turning bitter. Add the cooked chickpeas (480 g) and 3 tsp (≈9 g) of the za'atar; toss to coat.

Smash the chickpeas: using a sturdy wooden spoon or a potato masher, press the chickpeas in the pan until most are broken but some whole ones remain — aim for a mixture with creamy body and toothsome bits. Why: partial smashing releases starches that bind the mixture and absorb the lemon and oil, creating a spreadable texture that still has pleasant bite.

Finish the chickpeas: remove the pan from direct heat and stir in the remaining 2 tbsp (30 ml) olive oil, the fresh lemon juice (60 ml), and the remaining 1 tsp za'atar. Taste and season with ½–1 tsp salt (to taste) and a few grinds of black pepper. Why: adding the lemon and extra oil off the heat preserves a bright citrus pop and silky mouthfeel; adding a final pinch of za'atar lifts aroma without cooking away its herbs and sesame.

Toast the sourdough: while the chickpeas warm, heat a grill pan or skillet over medium-high heat (or use a toaster/oven). Brush each thick slice of sourdough lightly with a little olive oil (or butter if you prefer) and toast until deeply golden and crisp, about 1–2 minutes per side. Why: a very crisp, slightly charred surface stands up to the moist chickpeas and provides an appealing contrast in texture and flavor.

Assemble the toasts: divide the warm chickpea smash among the 4 toasted sourdough slices, spreading in a slightly thick layer. Top each with a small handful of pea shoots (≈30 g), a scattering of quick-pickled radish slices, and a tablespoon of chopped parsley. Finish with a light dusting of sumac (a pinch), a drizzle of extra-virgin olive oil if desired, and an extra squeeze of lemon over the top. Why: layering while warm ensures the chickpea spread melds with the toast, pea shoots add peppery freshness, and the pickled radish contributes acidity and crunch.

Serve immediately: garnish with additional za'atar or flaky sea salt to taste and serve while the toast is still warm for the best texture contrasts. Why: time is key — toast should remain crisp and chickpeas warm; letting it sit will soften the bread and dull the bright flavors.