Very good contrast happening
¼ cup torn mint leaves, plus sprigs for servingPreheat oven to 350°. Toss pita pieces with ⅓ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown and crisp, 12–15 minutes. Transfer to a large bowl.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add chickpeas and garlic and cook, tossing occasionally, until chickpeas are warmed through and scented from the garlic, 4–6 minutes. Add cumin and toss to coat; season with salt. Transfer chickpeas to bowl with pita and toss. Transfer to a platter.
Cook butter in a small skillet over medium heat until it foams. Add cashews and pine nuts and continue to cook, stirring often, until butter browns and nuts have slightly darkened, 2–3 minutes. Dollop yogurt over chickpea mixture. Top with parsley, cashew mixture , and ¼ cup mint. Sprinkle with paprika. Serve with radishes, olives, and mint sprigs alongside.
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