Pour a tablespoon of olive oil in the skillet. This time, don't be too generous, otherwise you will end up with a heavy dish as the soppressata will release some of its fat while cooking.
Add the chickpeas and warm them up on medium heat. Add also the thinly sliced orange zest and the diced soppressata. Cook the chickpeas until the soppressata will begin to surrender to the fire.
Season with salt and pepper and scoop the chickpeas over the toasted slices of bread. If it looks too dry add a final drizzle of olive oil. Let rest for a few minutes then enjoy your crostoni.