Grate the cucumber half using the large side of the grater. Place the grated cucumber in a small bowl with a towel and gently squeeze the water out of the cucumber. Mix the rest of the tzatziki ingredients into the bowl.
Add the feta, almond milk, olive oil, salt, and garlic powder to a blender and blend well until creamy.
Cut your pita into small triangles and toss with olive oil and salt on a baking sheet lined with parchment paper for easy clean up. Spread the pita out into a single layer and bake in the oven until nice and golden brown.
Drain and rinse the chickpeas and toss with olive oil and salt. Like the pita, spread them out on a baking pan in a single layer and bake until golden and sizzling.
Spread the toasted pita into a single layer and top with a few spoonfuls of each of the three dips - tzatziki, whipped feta, and hummus.
Sprinkle the roasted red peppers, banana peppers, and red onion over top followed by the chopped cucumber and roasted chickpeas.