Place chickpeas in a bowl with enough water to cover them completely and soak overnight.
Rinse soaked chickpeas and place in a large pot with plenty of water. Bring to the boil, then simmer gently until chickpeas are thoroughly cooked through and tender approx. 40-45 minutes. Drain well.
Add chickpeas to blender and pulse until just coarsely chopped (alternatively you can smash the chickpeas with a fork). Transfer smashed chickpeas to a bowl and add the rest of the ingredients, except for the fresh tomato. Mix well then fold through the fresh tomato til just combined, keeping it a little chunky.
Cut baguette into slices (toast if desired) and top with chickpea mixture, sprinkle with extra parsley and a drizzle of olive oil.