Drain and rinse the chickpeas. In a large bowl, roughly mash them with a fork for 1-2 minutes.

In a skillet, heat olive oil over medium heat. Sauté yellow onion, bell pepper, and mushrooms for 5-7 minutes.

Add minced garlic, cook for 1 minute, then stir in tomato paste, chickpeas, soy sauce, and za’atar. Cook for an additional 3 minutes.

Preheat griddle over medium-high heat. Cut pitas in half and stuff with the veggie filling. Brush with olive oil.

Grill the stuffed pitas for 3-4 minutes per side until golden brown.

Whisk together Greek yogurt, lemon juice, minced garlic, salt, and pepper for the sauce.

Serve grilled pitas with yogurt sauce inside or on the side.