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Drain and rinse chickpeas and dry as best you can (dryer=crispier). Add to a shallow bowl and use a fork to mash about ¾ of the way up. Mix in 100 g crumbled feta, ½ tsp salt, 1 tbsp za’atar seasoning.
Heat a medium sized non stick frying pan over medium heat. Once warm, add a good amount of oil (2-3 tbsp) and ½ of your crushed chickpea mixture in a single layer and press down slightly. Let sit undisturbed until deeply golden, flip (it will break a bit and that’s ok) and get golden on the other side. Once golden on both sides, remove from pan and repeat with remaining chickpea mixture.
While your chickpeas are cooking, smash cucumbers with the side of your knife and then roughly chop. Dice tomatoes into similar size chunks, and thinly slice radishes. Add everything to a bowl with 1 minced clove garlic, juice of 1 lemon, 2 tbsp olive oil, and ½ tsp each salt and pepper. Mix and set aside.
Take two plates and dollop and smear ½ cup greek yogurt on each plate. Pile on salad, including the liquid. Top with roughly torn chickpea bites and lots of fresh dill. Serve with pita or naan or eat on it’s own.