To a medium bowl combine the Tabasco sauce, olive oil and garlic powder and mix well. Add the chickpeas and toss or stir to coat with the sauce.
Preheat a skillet or saucepan and add the chickpeas. Saute over medium heat for about 5 minutes, stirring frequently. Remove from the heat.
In another bowl, add the lettuce and blue cheese dressing together until the lettuce is coated well. You may need to use a little more dressing if the lettuce leaves are not coated enough.
Carefully pop open the pita halves, and stuff the pitas with the blue cheese lettuce. Use about 1 cup of lettuce per pita half.
Mix the celery and parsley into the slightly cooled chickpea mixture and spoon the chickpeas into the pita bread, on top of the lettuce.