Preheat oven to 400°F and line a large baking sheet with foil or parchment paper. Drain and rinse the chickpeas and add to a bowl along with spice blend, salt and pepper, and 1 tsp. (2 tsp. for 4 servings) oil. Toss to coat all chickpeas in seasoning, and spread on prepared baking sheet. Roast chickpeas for 20-25 minutes, tossing halfway through.
Rinse rice in colander or mesh sieve until water runs clear. Add rice to a small saucepan and cover with 1.5 cups (3 cups for 4 servings) water. Add a pinch of salt and splash of oil to the pot and bring to a boil. Reduce heat to simmer and cook rice covered for 12-15 minutes, until water is absorbed.
In a small bowl, combine tahini, miso, garlic, lemon juice and 2 tbsp. (4 tbsp. for 4 servings) of hot water. Add salt and pepper to taste and thin with an additional 1-2 tsp of water, if necessary. Dressing should be smooth but not too thin. Set aside.
Prepare your toppings. Wash and halve grape tomatoes, wash and slice cucumber into 1/4 inch thick rounds and wash and thinly slice lettuce. Cut the pitas into wedges, ideally into 6 pieces each. Brush pita with a small amount of oil and a pinch of salt and pepper. With 6-8 minutes remaining in the chickpea cook time, move chickpeas to one side of the pan and place pita slices on baking sheet to toast.
Once chickpeas are roasted, pita chips are crispy, and rice is cooked through, it’s time to build your bowls. Spoon rice evenly into bowls and top with chickpeas, feta cheese, cucumber, tomato, onion and lettuce. Spoon miso tahini dressing over top and serve bowls with pita chips and remaining dressing. Enjoy!