To make tzatziki sauce, squeeze all the water out of the shredded cucumber in a paper towel or cheesecloth. Combine with all other sauce ingredients, mixing completely. Place in the fridge until ready to use. Can make ahead up to a day in advance. Just stir well again before using.
In a medium skillet on medium heat, heat the oil and garlic until aromatic, about 1 minute, careful not to burn the garlic.
Add chickpeas, paprika, cayenne, salt and pepper, stirring occasionally for about 3-4 minutes until the chickpeas start to brown.
Add in the spiralized (or diced) zucchini and tomatoes along with another dash of salt and pepper. Cover your skillet with a lid and let cook for a few minutes until zucchini and tomatoes have softened.
To assemble, spread tzatziki sauce on two pita breads. Top with chickpea mixture and a sprinkling of feta cheese.