Preheat oven to 400 degrees F. Place the chickpeas on a large baking sheet. Drizzle with olive oil and toss. Sprinkle with garlic powder and salt. Toss until evenly coated. Roast the chickpeas for 30 to 35 minutes, tossing halfway through, or until crispy.

Meanwhile, in a medium bowl, stir together the Greek yogurt, feta cheese, parsley, dill, lemon zest, salt, and pepper. Set aside.

Place the cucumber on a cutting board. Use a sharp chef’s knife to slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise. Place the cucumber halves, cut side down on the cutting board. Then place the side of the knife blade over the cucumber. Use the palm of your hand to pound the knife to smash the cucumber until it splits. Smash along the entire length of the cucumber. Then, chop the cucumbers into 1/2-inch-thick pieces. Sprinkle with a little kosher salt and set aside.

Spread the yogurt feta spread onto a large plate or medium platter. Top with the smashed cucumbers, avocado, and crispy chickpeas. Drizzle with a little bit of olive oil and a squeeze of fresh lemon juice. Garnish with a little feta, fresh herbs, and a dash of crushed red pepper flakes. Serve with pita bread, pita chips, or naan bread, if desired. You can also spoon onto a plate and enjoy plain.