Preheat the oven broiler on low.
For the hummus: In a food processor or blender, combine the chickpeas, tahini, lemon juice, cumin, olive oil, roasted peppers, cilantro, salt & pepper. Drizzle water a tablespoon at a time to smooth out and reach the desired texture. Taste and adjust any of the ingredients as needed. Refrigerate until ready to use.
For the sauce: whisk together the mayo, lemon juice, and dill. Season with salt and pepper to taste. Set aside.
In a bowl, mix the turkey, cornstarch, cumin, lemon juice, and parsley. Season with salt. Then form into equal logs.
Heat the oil in an oven safe non-stick pan or skillet over medium heat. Brown the turkey on all sides to golden brown. Transfer the pan under the broiler and cook to an internal temperature of 160°F using a thermometer. Cut into 1 inch pieces.
Spread the hummus on the pita (about 2 tablespoons per portion; use more or less as desired) top with spring mix, tomato and turkey. Sprinkle with feta and drizzle the sauce. Fold in half and serve with chips and pickle.