Begin by draining and rinsing a can of chickpeas. In a mixing bowl, roughly mash the chickpeas with a fork or potato masher.

Heat a tablespoon of oil in a skillet over medium heat. Add the chopped yellow onion, optional bell pepper, and mushrooms. Sauté for about 2-3 minutes.

Stir in minced garlic and cook for an additional 1 minute. Mix in the chickpeas and a tablespoon of tomato paste, along with spices.

Remove the skillet from heat and fold in chopped parsley and cilantro. Adjust seasoning.

Preheat your griddle over medium-high heat. Lightly brush the whole grain pitas with oil.

Stuff each pita generously with the chickpea filling. Grill for about 3-4 minutes on each side.

In a small bowl, whisk together plant-based Greek yogurt with salt, pepper, and optional herbs.

Serve warm with the yogurt sauce on the side for dipping.