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In a medium bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, crumbled feta, arugula, and tzatziki. Stir to combine.
If desired, heat the pita pockets in the microwave or toaster oven for a few minutes until warm.
Cut the pita pockets in half and fill each side with the chickpea mixture.
Store any leftover filling in the fridge for 3 to 4 days.