In a large mixing bowl, rinse and drain one can of chickpeas. Using a fork, roughly mash them until you have a chunky texture—don’t overdo it! This should take about 2 minutes.

Heat a tablespoon of olive oil in a sauté pan over medium heat. Add diced yellow onion, bell pepper, and mushrooms. Sauté for about 2-3 minutes until they soften and release moisture.

Stir in minced garlic and sauté for an additional minute until fragrant. Mix in the mashed chickpeas, a tablespoon of tomato paste, soy sauce, and za’atar. Cook together for another 2-3 minutes.

While the filling cools, preheat a griddle or grill pan over medium heat. Cut the whole grain pitas in half to create pockets. Stuff each half generously and brush the outside with olive oil.

Place the stuffed pitas on the griddle, cut side down. Grill for 3-4 minutes until golden brown and crispy. Flip and grill the other side for an additional 3 minutes.

In a small bowl, whisk together vegan Greek-style yogurt, a pinch of salt, and lemon juice. Adjust seasoning to taste.

Once the pitas are grilled to perfection, remove them from the heat and serve warm with yogurt sauce and toppings.