• Slice cucumber into half-moons. 
• Roughly chop capsicum.
• Drain and rinse chickpeas.
• To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and chickpeas, stirring, until tender, 4-5 minutes.
• Reduce pan to medium heat, add chermoula spice blend and tomato paste, then cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add the water and stir to combine. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.

• Meanwhile, toast or grill pita bread to your liking.
• In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. 

• Halve pita bread and fill with hummus, chermoula chickpeas and fetta yoghurt.
• Divide pita pockets and cucumber salad between plates to serve. Enjoy!