Drain and rinse the canned chickpeas and pat them dry with paper towels. Removing excess liquid helps the chickpeas get creamier when smashed and prevents the mash from becoming watery.

In a medium bowl, add the chickpeas, 2 tsp tahini, 2 tsp lemon juice, 2 tbsp olive oil, 3/4 of the smoked paprika (reserve a pinch for finishing), and a generous pinch of sea salt and black pepper. If using garlic, grate 1 small clove into the bowl. Mash with a fork or potato masher until mostly broken down but still a little textured — about 10–20 firm presses. Leaving some chickpea pieces gives a pleasant bite and prevents the mash from becoming paste-like.

Adjust seasoning: taste for acidity and salt. Add the remaining 2 tsp lemon juice or a splash more olive oil if it tastes dry. The tahini lends creaminess and a nutty lift; balancing lemon and salt will make the flavors pop.

Heat a large cast-iron skillet or heavy frying pan over medium heat. Brush each sourdough slice lightly with olive oil (or butter for a richer flavor). Toast the bread in the pan 1–2 minutes per side until golden and crisp. Toasting on a hot pan concentrates the crust's flavor and provides the crunch that contrasts with the chickpea smear.

While the bread toasts, toss the arugula with the chopped parsley, remaining 2 tbsp olive oil, remaining 2 tsp tahini (whisked with the oil to emulsify), remaining 2 tsp lemon juice, a pinch of smoked paprika, and salt & pepper to taste. The quick vinaigrette brightens the peppery arugula and coats the leaves so they nestle against the chickpeas without wilting.

Assemble: spread about 1/4 of the chickpea smash over each toasted sourdough slice, leaving a little border so the bread remains crisp at the edges. Spreading while the toast is warm helps the chickpea mixture soften just slightly and adhere to the bread.

Layer the thin radish slices over the chickpea smear in a single pretty layer. The radish adds a cool crunch and a hint of pepper that cuts the richness.

Top each slice with a generous handful (about 25 g) of the dressed arugula-parsley mixture, tossing the greens lightly so they don’t crush the radishes. The herb and peppery notes lift the dish and add freshness.

Finish each toast with a drizzle of extra virgin olive oil, a light dusting of the reserved smoked paprika, flaky sea salt (or Maldon), and a crack of black pepper. These final layers boost aroma and add mouthwatering sheen.

Serve immediately while the toast is crisp. If you must hold for a few minutes, set the dressed greens aside and add them just before serving to keep everything from getting soggy.