Drain tofu. Place it in a colander and set something heavy on top to press water out of tofu. Set aside.
Place chickpeas, 1 tablespoon oil (if using), 2 scant tablespoons lemon juice, crushed garlic, and 1 teaspoon onion powder in a bowl and mash chickpeas with a fork. If chickpeas are unsalted, you may want to add 1/4 t salt. Chill if desired.
Prepare vegetables.
Gently squeeze tofu with a clean kitchen towel to remove as much excess water as possible. Crumble tofu into a separate bowl. Mix in remaining 1 tablespoon lemon juice and oil (if using), remaining 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon oregano, 1 teaspoon basil, and 1 teaspoon salt. Add up to 1/4 teaspoon more of each of the seasonings for a zippier sandwich.
Spread chickpea mixture inside each pita half. Fill with vegetables, tofu mixture, and olives. Serve immediately.
Notes
1. I use home-cooked chickpeas (garbanzo beans) for this recipe because they’re softer, have a little better flavor, are less expensive, and are easier to mash with a fork.If you use canned chickpeas, you may want to use a food processor or a pastry cutter to mash them.2. If your chickpeas aren’t salted, you may want to add some salt to them.