1. In a large bowl, smash the chickpeas with a potato masher or a fork. Leave some whole pieces of chickpea to keep it rustic.
2. Throw in the tomatoes and red onion then drizzle the extra virgin olive oil.
3. Add in the salt, garam masala, ginger, cayenne and cilantro. Stir until well incorporated then finish with the lemon juice.
4. Toast the naan bread on both sides until golden brown and top with the smashed chickpeas.