In a food processor, blend chickpeas, spinach, artichoke hearts, fresh mint, and red pepper flakes until well-combined but with some whole chickpeas for texture.

Transfer the chickpea mixture to a bowl and fold in chopped bell pepper, scallions, and fresh herbs. Stir well.

Heat olive oil in a skillet, add mushrooms and a pinch of salt. Sauté until browned and tender, about 5-7 minutes.

Toast slices of gluten-free bread until golden brown. Spread the chickpea mixture on each slice, and top with sautéed mushrooms and hemp seeds.

Serve immediately for best flavor, or store leftover chickpea mixture in an airtight container in the fridge for 2-3 days.