Preheat your oven to 400F. Place the pita chips on one lined baking sheet. Toss the chickpeas with 1 tablespoon olive oil, the za'atar spice, and the cumin. Place the chickpeas on another lined baking sheet and sprinkle them with coarse salt and freshly ground pepper. Transfer both sheets to the oven. Bake the pita chips for 5-7 minutes, or until they're crispy at the edges (check them at 5 minutes to be sure they don't burn). Bake the chickpeas for 30-35 minutes, or until they're crispy and golden.
While the chickpeas and pita are baking, toss the cucumbers, tomato, lettuce, parsley, and mint together with the remaining tablespoon olive oil, the red wine vinegar, and salt and pepper to taste.
To serve, layer the pita chips in a large tray. Layer the cucumber and tomato salad on top, followed by the roasted chickpeas. Drizzle the whole tray generously with your dressing of choice. Serve.
The crispy chickpeas can be made one day in advance and stored in an airtight container in the fridge. The dressing can be made up to four days in advance and stored in an airtight container in the fridge.