A quick and east meatless meal option.
Spread 1 tbsp of barbecue sauce onto each naan
Sprinkle the shredded mozzarella cheese
In a bowl, mix the chickpeas with 2 tbsp of barbecue sauce until well coated
Layer ¼ cup chickpeas onto each naan
Add the arugula and red onion
Line a backing pan sheet with parchment paper and lay the naans side by side on the pan
Bake for 20 minutes on 350oF or until all cheese has melted. Enjoy.
You can double batch this recipe and freeze leftovers for quick lunches or dinner.