Make the gazpacho salsa: Place garlic cloves in the bowl of a food processor fitted with a chopping blade. Process for a few seconds until garlic is minced. Add the chunks of cucumber, tomatoes, red pepper, and red onion and process another few seconds until the mixture reaches a pico de gallo consistency.

Pour the mixture into a large bowl. Stir in olive oil, white wine vinegar, salt, and pepper. Set aside.

Toast the naan in a toaster/toaster oven. Spread with a layer of hummus, then slice into wedges.

Place wedges on a serving dish. Top with gazpacho salsa and sprinkle with crumbled feta. Serve immediately, and store any extra salsa tightly covered in the fridge.