Grilled Veggie Pitas with Chickpeas and Tahini Sauce

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Vegetable oil, for brushing

1 medium lemon, zested and juiced

1/4 cup tahini

1 clove garlic

2 tablespoons water

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 tablespoon pure maple syrup

1 teaspoon ground cumin

1 teaspoon ground turmeric

Kosher salt and freshly ground black pepper

1 medium eggplant (about 1 pound), sliced lengthwise into 1/2-inch thick planks

1 large yellow squash (about 10 ounces), sliced lengthwise into 1/2-inch thick planks

1 medium zucchini (about 6 ounces), sliced lengthwise into 1/2-inch thick planks

One 15-ounce can chickpeas, drained and rinsed

1/4 cup lightly packed finely chopped dill fronds, plus 3 dill sprigs, for garnish

1 tablespoon sesame seeds, toasted or untoasted

8 pitas

1 medium Persian cucumber, thinly sliced into ribbons on a mandoline

2 oregano sprigs, for garnish