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Crack open the can of chickpeas and drain the canned chickpea juice.
Dump the drained chickpeas into a small pot and cover with water, baking soda, and salt. Let boil on medium for 5-7 minutes until the chickpeas are softer.
Drain the boiling water from the pot of chickpeas, place in the fridge or freezer to cool down.
Roughly chop the walnuts and roast them in a dry pan for 3-5 minutes.
Add olive oil and minced garlic/paste to the pan, fry for 2-3 minutes.
In a medium bowl, add the chilled chickpeas, yogurt, parsley, mayo, lemon juice, and chili flakes. Mix and mash the chickpeas against the bowl.
Add the garlicky walnuts and mix.
Adjust taste with lemon, chili flakes, or olive oil.
Spread on toasty bread and enjoy!