- In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
- In a non-stick skillet over medium-high heat, warm up the chickpeas and spices in the oil for 5 minutes. Season with salt and pepper. Set aside.
- On a work surface, split open the pitas to obtain 8 discs. For each sandwich, slightly overlap 2 discs, and spread with yogurt sauce. Top with one-quarter of the chickpeas and 3 half-slices of tomato. Garnish generously with lettuce leaves.
- Firmly roll and individually wrap with parchment paper, twisting the ends to seal. Cut in half and serve.