Pre-heat oven to 400°F.
Line two baking sheets with parchment paper and arrange the naan wedges on them.
Brush naan wedges with olive oil, and sprinkle with salt, pepper, and ground cumin.
In a medium bowl, combine the chickpeas and olive oil. Using a fork, mash the chickpeas, until about ⅔ of them are mashed. Sprinkle with the ground cumin, ground coriander, and salt. Add a few grinds of pepper. Mix until uniformly coated.
Prepare all of the toppings and set aside.
Place the baking sheets in the oven, and bake for 5 minutes.
Remove from the oven, then push all of the naan wedges together on one baking sheet.
Sprinkle with half of the tomatoes and ¼ of the cheese, then place wedges from the second baking sheet on top, forming a pile. Sprinkle with remaining tomatoes, chickpeas, carrots, and cheese.
Return to the oven for 3-5 minutes, until cheese is melted through.
Top with Greek yogurt, green onions and cilantro.