Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.