Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
Place the chickpeas on a paper towel and pat the as dry as you can. Remove any loose skins.
Put the chickpeas on a baking sheet and drizzle with olive oil or the oil of your choice. Sprinkle on the salt, pepper, paprika, garlic powder, sugar and allspice and toss well to coat. Make sure the chickpeas are in a single layer. Bake for 15 to 20 minutes, toss well and flip, then bake for about 15 to 20 minutes more. This will make more chickpeas than you need, so I keep them in a container to snack on for the rest of the week!
To assemble your pitas, spread each with a healthy spoonful of hummus. Add on your roasted chickpeas, some chopped tomatoes, fresh drill and a sprinkle of feta cheese. Add a drizzle of olive oil if you wish. You can also thrown on olives and roasted red peppers!