Preheat the oven to 350 degrees. Place the two flour tortillas on a baking sheet and coat them with a little bit of olive oil, salt, and pepper. Bake the tortillas for 5 minutes, flip them, and bake them for another 3 minutes.
Meanwhile, mince a clove of garlic and heat it in a bit of oil until golden but not burned. Add a quarter cup of already cooked chickpeas and heat through. Add salt, pepper to taste along with pinches of both paprika and cumin. Then add a splash of broth or water. When the chickpeas are soft, and all the liquid had evaporated, take a fork and mash them slightly, still leaving some of them whole.
To make the yogurt dressing, take a quarter of a cup of greek yogurt and add salt and pepper to taste, along with the green part of one scallion. Then add a small amount of coarsely chopped cilantro.
To assemble the tostadas, spread a little bit of the yogurt mixture on the warm, toasted tortillas. Add a small handful of lettuce and top with the chickpea mixture. Garnish with whatever yogurt dressing is left. Enjoy!