Cut the French loaf into thick diagonal slices.
Arrange them on a baking tray and toast in the preheated oven at 200 degrees C or till crisp on the outer layer but soft in the middle.
Blend chickpeas. Add salt, garlic, tahini, coriander leaves, juice of 1 lemon and blend to a fine paste.
Add 2 tbsp extra virgin olive oil and blend again.
Transfer into a bowl. Slice black olives.
Remove the toasts from the oven and drizzle some extra virgin olive oil on the toasts, put generous portions of the chickpea mixture over each toast and spread.
Sprinkle black olives and peppercorns.
Drizzle some more extra virgin olive oil.
Garnish with parsley and serve immediately.