Chickpea Shawarma Pitas with Hummus-Dill Dressing

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Chickpeas:

2 cups cooked or canned chickpeas, patted dry

1 tablespoon olive oil 

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper  

4 pocketless pitas 

Hummus-Dill Dressing:

1/2 cup hummus

1/8 cup lemon juice

2 tablespoons freshly chopped dill 

1 clove garlic, minced

For serving:

1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded romaine lettuce

1 large tomato, sliced thin

1/3 cup thinly sliced red onion