• 3 oz Modern Kitchen Harissa Pepper cream cheese spread
• ¾ cup chickpeas, cooked from dry or 8 oz from a can (drained)
• Salsa verde
• 1 radish rinsed, stem and root removed, and sliced thinly
• 1 red or green jalapeño, rinsed, stem removed, and sliced in 1/8-inch rounds
• 2 slices levain (country bread) or bread of choice

For the Salsa Verde

• 1 cup packed flat leaf parsley washed, dried, and chopped (or mix of parsley and cilantro)
• 8 tablespoons olive oil 
• 1 clove garlic peeled and chopped 
• Pinch of red pepper flakes
• 2 teaspoons red wine vinegar 
• Sea salt and pepper to taste 
• 1 tablespoon minced shallot (optional)
• Combine in the bowl of a food processer and pulse until finely chopped

1. Toast the bread.
2. Toss the chickpeas with 3 tablespoons of the salsa verde. 
3. Spread about 3 tablespoons of the Harissa Pepper cream cheese spread on the toast and top with chickpeas, radish, and sliced jalapeño.