Preheat the oven to 160°C. Wash the chickpeas thoroughly in cold water, drain. Mix tahine, pressed garlic, paprika, ground cumin, salt, lemon juice and olive oil in a bowl until smooth. Add salt and pepper to taste. Throw the chickpeas and lightly stir. Mix yogurt with chopped mint in a separate bowl and season with pepper. Prepare Jalapeno Snack as instructed on the package. Heat the pita breads in the oven.
When they are hot, cut into halves and spread each inside with large layer of paste, and then fill with chopped lettuce, tomatoes, onions and Jalapeno Snack.