In a small pot, add all of the ingredients for the onions except the red pepper flakes. Bring to a boil over a medium flame then turn off the heat and let sit until cooled, about an hour. Once cool, add the red pepper flakes if desired and transfer to a jar with a lid to store in the refrigerator. (They can be kept in refrigerator for 2-3 weeks.) ** If you like crunchier pickled onions, add the sliced onions to the hot liquid after you turn the heat off.

Add the drained and rinsed chickpeas to a plate lined with paper towels. Let air-dry for 15-30 minutes. Meanwhile preheat the oven to 400F/200C.

Then in a small bowl, combine the air-dried chickpeas to a bowl with the olive oil, maple syrup, salt, paprika and pepper and toss to combine. Then transfer to a sheet pan lined with foil and spread in an even layer.

Roast for about 30 minutes, shaking the pan every 10 minutes until they are golden brown, crispy on the outside but still have a slight chew in the center. Once out of the oven, toss with the Everything but the bagel seasoning. Set aside and resist not eating them all while you prep the rest.

Combine all the ingredients in a medium bowl, stir to combine and season as needed. Set aside.

Squeeze the grated cucumber in a couple of paper towels to remove any excess liquid and add to a small bowl. Then add the rest of the yogurt ingredients and stir well to combine. Set aside.

Heat the flatbreads either on the grill, in the oven, the toaster or on the stove-top, tortilla style. Set on a plate and spread a thin layer of hummus on top. Then add a spoonful of the tomato salad, a handful of the crispy chickpeas, some (drained) pickled onions, a drizzle of the yogurt sauce, a little sprinkle of the fresh chopped herbs and feta or sliced olives if desired. Enjoy!

The crispy chickpeas can be kept airtight at room temp and the rest of the components can be kept separately in the refrigerator for leftovers the next day.