Pat dry chickpeas with paper towel, removing any skins that may come off.

Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.

Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.

Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!