Step 1

Combine shallot, lemon zest, and lemon juice in a large bowl. Finely grate 1 garlic clove into bowl, then toss to combine. Let sit 5 minutes.

Step 2

Add chickpeas to shallot mixture and smash with a potato masher or wooden spoon until some of the chickpeas are broken into smaller pieces. Add chopped celery, chopped cilantro, finely chopped peperoncini, and ¼ cup oil and toss to combine; season with salt.

Step 3

Rub one side of toasts with remaining garlic clove; drizzle with oil and season with salt. Spread yogurt over and spoon 1 tsp. harissa on top of each. Using a small spoon, swirl harissa into yogurt to incorporate slightly and marble.

Step 4

Divide chickpea mixture among toasts (you may have some leftover depending on the size of your bread). Top with celery leaves, cilantro sprigs, and sliced peperoncini. Drizzle with more oil; season with salt and pepper.