Preheat oven to 400 degrees F.
In a medium bowl, mix chickpeas with liquid smoke, all seasonings, and olive oil. Mix thoroughly to coat beans completely. Spread chickpeas into a single layer on a baking sheet, setting the bowl aside. Bake in preheated oven for 15 minutes.
In the same bowl you used for the chickpeas, add the halved tomatoes. Toss gently in bowl, in order to coat lightly with remaining seasoning.
After the chickpeas have been baking for 15 minutes, carefully stir in the tomatoes to the baking sheet and bake for another 15 minutes, or until tomatoes have started to wrinkle and soften, releasing their juices. Remove from oven and begin assembling the flatbreads.
On top of flatbread or naan bread, spread a small handful of baby spinach in a layer. Top with a quarter of an avocado, either sliced or mashed. Top with a large spoonful of chickpea and tomato mixture, sliced radishes, green onions, salt & pepper. Drizzle with ranch dressing if you'd like.