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To prepare Za'atar Pita Chips, preheat oven to 375ºF.Toss pita triangles in olive oil, za'atar, garlic powder, oregano, and salt; arrange on a large baking sheet, avoiding any overlap.Bake for 13 to 15 mins, tossing once midway through, until golden and crispy. Set aside to cool.
If making the salad ahead, place diced cucumbers in a colander and sprinkle with kosher salt. Let sit for 20 minutes. Drain and pat dry with a paper towel before adding to salad. (This draws out moisture, which prevents the cucumbers from getting watery once added to the salad.)If making the salad to enjoy right away, skip this step.
In a large bowl, combine yogurt, dill, chives, lemon juice, olive oil, capers, garlic, and a good pinch of salt and black pepper; mix to combine. Add chickpeas and partially mash with a fork or potato masher (I like to mash about half, however this is optional). Stir in tuna and cucumbers. Taste and adjust seasoning as needed (you may want extra salt and/or pepper - I like to add a LOT of black pepper!)Serve topped with pickled red onion, extra chopped fresh dill, and an extra drizzle of olive oil. Enjoy with pita chips.