Parmigiano-Reggiano or ricotta salata, optional
Heat a grill, grill pan or your tostapane over medium heat (see Cook's Note).
Place the chickpeas in a bowl and lightly mash with the back of a spoon. Stir in the sundried tomatoes and their oil, lemon zest and juice, parsley, and olive oil, salt and pepper to taste.
Slice your ciabatta into 3/4- to 1-inch slices. Toast to lightly char on both sides.
Rub the bread with a clove of garlic, if using, and spoon some chickpea mixture on top. Drizzle with olive oil. If you like, shave some Parmigiano-Reggiano or ricotta salata over the top.
A tostapane is a stainless steel stovetop toaster used in Italy. You can purchase them at Italian specialty stores or online. If you don't have one, a grill pan or even a gas grill will work perfectly.
Recipe courtesy of Laura Vitale, 2014