Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels. Pat them very dry, then roll them around a bit to knock off any loose skins. The drier they are, the crispier they get. Let them sit for 5 minutes if you have time.

Transfer the dry chickpeas to a mixing bowl. Add the olive oil, cumin, smoked paprika, and salt. Toss until every chickpea is coated evenly.

Preheat your air fryer to 400 degrees F for 3 minutes. Add the chickpeas in a single layer in the basket. If your air fryer is small, do two batches rather than crowding them. Cook for 12 minutes, shaking the basket at the 6-minute mark. They are done when they look golden and feel snappy when you press one between your fingers.

While the chickpeas cook, stir the tahini, lemon juice, and water together in a small bowl until smooth and pourable. If it seizes up and gets thick, add water one teaspoon at a time until it loosens. Set aside.

Warm each naan directly on a dry skillet over medium heat for about 1 minute per side, or wrap them in a damp paper towel and microwave for 20 seconds. You just want them soft and pliable, not toasted hard.

Spread a generous layer of hummus across each warm naan, going close to the edges. Pile on a handful of fresh spinach, a scoop of the crispy chickpeas, and the halved cherry tomatoes.

Drizzle the tahini over the top of each flatbread and serve immediately while the chickpeas are still warm and crunchy.