Preheat oven to 350F. Rip pitas into 1 inch pieces and place on a baking sheet.
Over medium heat, heat 1/2 tbsp olive oil in a pan, add pine nuts and toast until just browned. Remove from heat and keep in a small bowl to cool until ready.
In a bowl, whisk together yogurt, minced garlic, tahini, 1 1/2 tbsp of lemon juice and 1/4 tsp salt. Set aside sauce.
If chickpeas aren’t warm from cooking them, heat them in a bit of water for about 5 minutes. Drain and add cumin, 1/4 tsp salt and 1.5 tbsp of lemon juice.
If oven is heated, put in pita pieces and toast for a few minutes. When done, toss with a bit of olive oil and keep aside until chickpeas are warm and ready.
To serve, layer toasted pita, chickpeas and yogurt mixture in that order. Garnish with parsley, pomegranate seeds, and the toasted pine nuts and serve immediately.