Mix the spices together in a bow and add them to the drained chickpeas (garbanzo beans), mix well
Turn on your oven to a medium high heat, add the chickpeas to a baking tray making sure they are spread out. Roast them for about 15 minutes until starting to crisp up
Mix the labneh/yoghurt with the tahini and a squeeze of lemon juice, blend well
Dice the cucumber, tomato and red onion into the same size cubes, add some salt, pepper and lemon juice, mix well.
If you are using pita bread, cut it into nacho size pieces. Place in a oven safe dish and warm them up for a few minutes (just before removing your chickpeas)
In a nice dish, layer your toasted pita bread slices, then top it with the chickpeas, tomato/cucumber salsa mixture and then the labneh/yoghurt sauce.
If you want to add diced spring onions or grate some cheese on it, now is the time. Tuck in!