Preheat oven to 425 and line a baking sheet with parchment paper. Combine all the roasted chickpea ingredients together and lay in a single layer on the baking sheet. Roast the chickpeas for 30 minutes, shaking the pan every 5 minutes or so (to avoid from burning) until the chickpeas are golden and crunchy. Remove from heat and set aside to cool completely.

Lower oven temperature to 375 and line a baking sheet with parchment paper (I just reused the chickpea sheet since I made one after the other but totally your call). Place the pita wedges in a single layer on your baking sheet (this could take two depending on the size of your sheets) and evenly (and liberally!) coat both sides of the pita pieces with olive oil. Sprinkle with salt and pepper and pop in the oven for 15 to 18 minutes. Make sure you rotate the baking sheets halfway through if you are using 2 and flip the pitas halfway through the cooking time. Remove from oven once crispy and transfer to a big plate / bowl for serving. Sprinkle the cooled chickpeas over the pitas.

Whisk together the tahini dressing ingredients (I kept these super simple - feel free to add any spices you are feeling) until the olive oil evenly blends with the tahini. If the sauce ends up too thick to drizzle then slowly add more olive oil while whisking until a desired consistency is reached.

Drizzle the tahini dressing over the pita chips followed by olives, tomatoes, feta, and cilantro. Squeeze half a lemon all over.

Devour!