Begin by mashing the rinsed and drained chickpeas in a bowl until mostly smooth, leaving some chunks for texture. In a skillet, heat a tablespoon of oil over medium heat and sauté chopped onions and bell peppers for about 4–5 minutes until soft. Stir in minced garlic, tomato paste, and spices, cooking for another 2–3 minutes until fragrant.

Preheat your grill or grill pan to medium-high heat. Take a whole grain pita and carefully cut it in half to create pockets. Generously fill each pita half with the chickpea veggie mixture, ensuring not to overstuff to prevent tearing. Brush the outside lightly with oil to enhance crispiness while grilling.

Place the stuffed pitas on the preheated grill, grilling one side for about 3–4 minutes until golden and slightly charred. Carefully flip and grill the other side for an additional 3 minutes until crispy and heated through.

While the pitas are grilling, prepare a quick yogurt sauce by mixing vegan Greek-style yogurt with chopped parsley, cilantro, salt, and pepper in a bowl. Taste and adjust the seasoning as needed.

Once the pitas are perfectly grilled, remove them from the heat and allow them to cool slightly. Serve warm with the herby yogurt sauce drizzled on top or alongside for dipping.