John Whaite's chorizo and chickpea crostini recipe

• 1 jar cooked chickpeas
• 300 g (10.6oz) ready-to-eat chorizo, peeled and cut into 5mm cubes
• 1 handful fresh parsley
• 1 pinch salt and pepper
• 1 lemon, zest and a little juice
• 1 glug olive oil, to taste
• 40 small crostini breads (approx.)

1. Drain and lightly mash the chickpeas.
2. Mix through the chopped chorizo, a little parsley, salt, pepper, zest, juice and oil to taste.
3. Use the mixture to top the crostini breads.

chickpeas, chorizo, handful fresh parsley, salt, lemon, olive oil, crostini

Taken from www.lovefood.com/guide/recipes/45761/john-whaites-chorizo-and-chickpea-crostini-recipe (may not work)