Ceci alla Siciliana

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6 cans (14 ounces each) chickpeas, drained and rinsed

2 1/2 cups celery, including some of the chopped leaves

1 cup red onion, minced

6 tablespoons minced fresh Italian flat-leaf parsley

1/2 teaspoon minced Calabrian chiles, or more to taste (can substitute with red chili flakes)

3 cloves garlic, minced

1 cup extra-virgin olive oil

3 tablespoons Champagne vinegar

Salt and freshly ground black pepper

2 loaves ciabatta or Italian bread

Extra virgin olive oil, for brushing