Pre-Heating and Spice Synthesis: Preheat your oven to 425°F (220°C) and position a rack in the center. Line a large, rimmed baking sheet with parchment paper. In a small bowl, whisk together the smoked paprika, coriander, cumin, turmeric, cinnamon, allspice, and cayenne pepper to create the shawarma spice blend. Set aside.
The Initial Crisp: In a medium bowl, combine the thoroughly dried chickpeas with the extra virgin olive oil, tossing gently to ensure every chickpea is lightly coated. Spread the chickpeas in a single, even layer on the prepared baking sheet. Roast for 15 minutes, until they begin to feel firm and look golden.
Aromatic Infusion: Remove the baking sheet from the oven. Sprinkle 2 tablespoons of the prepared shawarma spice blend over the hot chickpeas. Toss directly on the pan to coat them evenly. Return the pan to the oven and roast for an additional 8-10 minutes, or until the chickpeas are crispy and the spices are deeply fragrant.
Crafting the Garden Medley: While the chickpeas finish roasting, prepare your fresh components. In a medium bowl, combine the diced English cucumber, quartered cherry tomatoes, diced red bell pepper, and thinly sliced red onion.
Whipping the Lemon-Tahini Cream: In a small bowl, whisk together the non-fat Greek yogurt, tahini, lemon juice, lemon zest, and minced garlic. Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches a smooth, drizzlable consistency. Season with a few grinds of black pepper.
Final Assembly and Serving: Warm the whole-wheat pitas briefly in the oven or toaster until soft and pliable. Carefully cut the top off each pita to form a pocket. To assemble, spread a generous layer of low-sodium hummus inside each pocket. Fill with a scoop of the crispy shawarma chickpeas, a spoonful of the garden medley, and a few fresh mint leaves. Finish with a generous drizzle of the Lemon-Tahini Cream and serve immediately.