Divide half of the lemon zest and juice into one small mixing bowl and one large mixing bowl.
In the small mixing bowl, add the feta, pesto, 2 tablespoons basil, and several grinds of black pepper. Mix with a fork until fully combined and spreadable.
In the large mixing bowl, add the olive oil, garlic, a generous pinch of salt, and several grinds of pepper and whisk to combine. Add the chickpeas, tomatoes, onion, and remaining 4 tablespoons basil. Season with salt until it tastes vibrant and flavorful.
Toast the naan in a toaster, skillet, or under the broiler. Divide the feta mixture between them, then top each with the chickpea salad. Finish with a drizzle of balsamic glaze.
