Preheat oven to 350°. Line a large rimmed baking pan with foil; set aside. Cut a 12x12-in. sheet of heavy foil; roll or fold up edges of foil to form a ½-in. boarder; place on one side of prepared baking pan.

Drain olives; reserve 2 Tbsp. oil. Place olives in foil tray; add artichokes and toss to combine.

Combine garbanzo beans, vegetable oil, Aleppo pepper, lemon juice, salt and cumin in a small bowl; toss to coat. Transfer to prepared baking pan next to foil tray. Bake garbanzo bean and artichoke mixtures for 30 to 35 minutes or until garbanzo beans are golden brown and crisp, stirring garbanzo beans occasionally.

Lightly spray another large rimmed baking pan with nonstick spray. Place pita bread, in a single layer, in prepared baking pan. Bake for 15 to 20 minutes or until edges are golden brown, turning halfway through. Cut each pita bread into 8 wedges; return to baking pan.

Stir together hummus and the reserved 2 Tbsp. oil from olives. Drizzle over pita wedges in pan.

To assemble, toss together olive-artichoke mixture, cucumbers, tomatoes, red onion and feta cheese in a medium bowl. Top pita bread wedges with olive-artichoke mixture; sprinkle with garbanzo beans. Dollop with tzatziki dip. Serve with lemon wedges, if desired.