Microwave green chickpeas 2 minutes.
Sauté sliced mushrooms in canola oil. Mash and fold in basil pesto.
Spread green chickpea pesto on flat bread, add chicken, Parmesan cheese, basil, and sun-dried tomatoes.
Garnish with more green chickpeas, sautéed mushrooms, and Perlini mozzarella cheese.
Bake in convection oven for 10 minutes at 350°.