Chickpea Flatbreads with Burst Tomato Sauce

Ingredients

• 1 cup chickpea flour
• 10 Tbsp. extra-virgin olive oil, divided, plus more for serving
• 1½ tsp. kosher salt, divided
• 2 pints cherry tomatoes, halved if large
• 2 garlic cloves, finely chopped
• 1 (15-oz.) can chickpeas, drained, rinsed
• 1 Tbsp. dried oregano
• 1 tsp. sherry or red wine vinegar
• ¼ tsp. smoked paprika (optional)
• 2 Tbsp. cold unsalted butter, cut into pieces
• 1 cup coarsely crumbled feta (about 5 oz.)
• Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

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