3 (8-inch) pitas, torn into bite-size pieces (5 cups)
¼ cup extra-virgin olive oil, plus extra for drizzling
1 ¼ teaspoons table salt, divided
6 tablespoons lemon juice (2 lemons), divided
4 teaspoons minced garlic, divided
⅔ cup plain whole-milk yogurt
⅓ cup tahini
2 tablespoons minced fresh mint
1 tablespoon pomegranate molasses
2 (15-ounce) cans chickpeas, undrained
1 ½ teaspoons ground cumin
¼ cup pomegranate seeds
¼ cup pine nuts, toasted
2 tablespoons minced fresh parsley
Adjust oven rack to middle position and heat oven to 375 degrees. Toss pita pieces with oil and ½ teaspoon salt. Spread pita on wire rack set in rimmed baking sheet. Bake until crisp and golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Set aside to cool. (Cooled pita chips can be stored at room temperature for 24 hours.)
Meanwhile, combine ¼ cup lemon juice and 2 teaspoons minced garlic in medium bowl. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons minced garlic in second medium bowl. Let both stand for 10 minutes.
Add yogurt, tahini, mint, pomegranate molasses, and ½ teaspoon salt to first bowl of lemon juice mixture and whisk to form thick, pourable sauce. Set aside.
Bring chickpeas and their liquid, and 1 cup water to boil in medium saucepan over medium-high heat. Adjust heat to medium-low and simmer until chickpeas are tender and heated through, about 5 minutes. Drain chickpeas well and add to second bowl of lemon juice mixture along with cumin and remaining ¼ teaspoon salt. Stir well to combine.
In wide shallow bowl, arrange pita chips in even layer. Spoon chickpea mixture over chips. Spoon yogurt sauce evenly over chickpeas (if sauce has thickened so it doesn’t easily pour from spoon, stir in water, 1 teaspoon at a time, until just pourable). Sprinkle with pomegranate seeds, pine nuts, and parsley. Drizzle with extra oil to finish and serve.