Prepare the chickpeas as directed on the bag, rinse well and pat dry in a clean tea towel.
Mix cumin with chili flakes and salt and toss the chickpeas in the mixture with olive oil. Spread on a baking sheet lined with baking paper and roast them crispy and golden in a 175°C oven.
Remove ⅙ dl of the roasted chickpeas and save for sprinkling. Blend the remaining chickpeas with oil, season with salt and set the chickpea puree aside.
Cut the flatbreads in half and toast them in a toaster or grill pan so they have a nice grill pattern and are crispy.
Spread the half flatbreads with pesto, add the chickpea puree and spread the grilled artichokes.
Drizzle aioli over the flatbreads in a zigzag pattern and then sprinkle with roasted chickpeas and sea salt.
