Drain and rinse the canned chickpeas thoroughly. In a large bowl, combine the drained chickpeas, red bell pepper strips, and zucchini half-moons. Drizzle with olive oil, then sprinkle in the smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.

In a small bowl, whisk together the Greek yogurt, fresh lemon juice, and finely chopped fresh parsley. Season with a tiny pinch of salt and pepper to taste. Set aside.

Preheat your grill pan or outdoor grill to medium-high heat. Once hot, add the seasoned chickpeas and vegetables in a single layer, working in batches if necessary to avoid overcrowding. Grill for 8-12 minutes, turning occasionally, until the veggies are tender-crisp and show nice grill marks, and the chickpeas are lightly browned and slightly crispy.

While the chickpeas and veggies are grilling, quickly warm the pita breads on the grill for 30 seconds to 1 minute per side, just until they are soft and pliable. You can also do this in a dry skillet or a toaster.

To assemble, spread a generous spoonful of the lemon-herb yogurt sauce inside each warm pita. Fill with the grilled chickpea and veggie mixture. Serve immediately and enjoy!