I made this for lunch today and it's delicious and so easy.
Mash roughly with potato masher, one 400g tin of rinsed and drained chick peas, 30ml extra virgin olive oil, squeeze of lemon, 1 teaspoon of lemon zest, freshly ground sea salt and black pepper to taste; serve on toasted sourdough bread with a pinch of chilli flakes and some chopped continental parsley. Drizzle with extra olive oil if you like.
Tip: Find a decent brand of tinned chickpeas and stock up - I've had some truly awful ones. The right ones should be nutty and subtly flavoured. The brand I use is Amato organic if that helps anyone.