Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.
Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
Add the chickpeas, curry powder, and cayenne pepper, and stir briefly.
Add the tomatoes and cooked quinoa, reduce heat to low, and cover.
Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.
Mix tomatoes, onions, red peppers, lemon juice and salt together.
Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.