In a small bowl add the dried chickpeas, oil and curry powder. Mix to coat thoroughly.
In a sauté pan over medium heat toast the chickpeas for several minutes until slightly crispy. Set aside and sprinkle with salt.
Place the naan bread on a baking sheet and spread chutney over each flatbread (about 2 tablespoons per). Bake for 2 minutes.
Remove naan from oven then divide and top with divided tandoori chicken, cheese and red onion. Bake for 5 minutes. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.