In a large skillet, brown ground lamb (or beef if preferred) and 2 tablespoons of the spice mixture in olive oil and break down into small crumbles. Remove from pan, cover with foil to keep warm and set aside. Leave oil in pan.
Using an immersion blender or processor, puree the cilantro, oil and salt. Set aside.
In a small bowl whisk together the yogurt and juice from half of a lemon. Set aside.
Pat chickpeas dry with paper towel and fry in skillet with tablespoon of olive oil. Season with remaining tablespoon of the spice mixture and cook until crispy. Set aside and turn on your oven broiler.
Divide the pizza dough into 4 equal portions. Use your hands to latten and stretch each piece of dough into a 8-10-inch rectangle. Heat 1 tbsp olive oil in skillet used for chickpeas. Fry pizza dough for one minute on each side, or until golden crispy and brown. Remove and place on a paper towel to drain. Repeat with remaining dough, using more oil as needed.
Spread 2 tablespoons hummus on each fried flatbread. Top with browned lamb, crumble feta cheese on top and place on baking sheet. Place under broiler for a minute to warm melt cheese. Remove from broiler, drizzle with lemon yogurt, cilantro oil and sprinkle with pan fried chickpeas. Serve immediately.
Notes
Feel free to use premade pizza dough (typically sold in bags or plastic containers at local market or specialty stores like Trader Joes) or 1 refrigerated thin pizza crust (such as 11 oz can Pillsbury™ crust). Other options are homemade pizza dough, naan, or flatbread dough like lavash.