1. Preheat oven to 450°.
2. Separate each pita bread round into 2 rounds; cut each round into 6 wedges. Place wedges on a large baking sheet; coat wedges with cooking spray, and sprinkle evenly with salt. Bake at 450° for 5 minutes or until lightly browned.
3. Meanwhile, position knife blade in food processor bowl; add chickpeas and next 5 ingredients. Process until smooth, stopping once to scrape down sides.
4. Spread 2 teaspoons bean mixture over each pita wedge; sprinkle wedges evenly with chopped tomato and olives. Serve nachos immediately.