Combine the ingredients for the tomato-cucumber salsa and mix well.
For the marinated chickpeas, heat a skillet with olive oil over low-medium heat. Once glistening, add the garlic, cumin, and coriander, and stir frequently for about 30 seconds, or until fragrant (make sure they're only slightly cooked and don't burn). Remove from the heat and add the chickpeas to the warm pan. Stir until warmed and add the yogurt, salt, and lemon juice, mixing well until fully incorporated.
Spread the chips on a large tray or plate (or you can have each person assemble their own nachos!) Add dollops of the hummus on the pita chips. This will provide the stick for the other items. Next, layer the chickpeas, then feta and cucumber-tomato salsa. Finally, add the kalamata olives and parsley.
Recipe by thyme & toast at https://thymeandtoast.com/mediterranean-nachos/