Pour the chickpeas into a colander, rinse with cold water and drain.
Process the chickpeas with paprika, garlic, lime juice and olive oil in a food processor (e.g. Moulinette) to a paste, season with salt and freshly ground pepper. Fold in the finely chopped mint.
Drizzle the bread with olive oil and toast in the oven under the broiler until golden brown, turn to the other side and toast the other side briefly as well.
Spread the chickpea paste on the bread slices, decorate with a little paprika powder, quartered lime slices and mint leaves and bring to the table on the spot.
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