CHICKPEA FLATBREAD WITH BURST TOMATO SAUCE – La Panza Olive Oil

Ingredients

• 1 cup of chickpea flour
• 1 ½ tsp. Kosher salt, divided
• 10 Tbsp. La Panza Extra Virgin Olive Oil, divided, plus extra for serving
• 2 garlic cloves, chopped finely
• 2 pints cherry tomatoes, halved if they are larger
• 1 Tbsp. dried oregano
• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 tsp. sherry or red wine vinegar
• 2 Tbsp. unsalted butter, cold and cut into pieces
• 1 cup coarsely crumbled feta (5 oz)
• ¼ tsp. smoked paprika (optional)
• Baby greens (spinach, arugula, or kale and lemon wedges for serving)