Express whipped cream cheese toasts with smashed cucumber, dill, and paprika-crisp chickpeas

Instructions

1. 1

   Toast the 8 slices of rustic bread in a toaster or in a dry skillet until golden and crisp. If using the oven, toast at 425 °F / 220 °C for 3 to 5 minutes.

2. 2

   In a bowl, whip the cream cheese with the Greek yogurt, the finely grated zest of half the lemon, 2 teaspoons lemon juice, half of the chopped dill, 1/4 teaspoon salt, and a little black pepper until light and spreadable.

3. 3

   Place the well-dried chickpeas in a medium skillet with 1 tablespoon olive oil over medium-high heat. Sauté for 3 to 4 minutes until golden. Add the smoked paprika, honey, and a pinch of salt, stir for 30 seconds, and remove from the heat.

4. 4

   Place the cucumber in a bowl and lightly smash it with the bottom of a glass or a large spoon to crack its texture without crushing it completely. Toss with the remaining 1/2 tablespoon olive oil, the rest of the dill, a pinch of salt, and black pepper.

5. 5

   Spread each toast with a generous layer of the whipped cheese mixture. Top with the smashed cucumber and finish with the paprika-crisp chickpeas.

6. 6

   Top with a little more fresh dill, a few extra drops of lemon juice if desired, and serve immediately to keep the creamy-crunchy contrast.