Blend chickpeas in a food processor to form a rough paste.
Add garlic, lemon juice, tahini, salt, pepper, and olive oil, then blend until nearly smooth.
Finely chop the pork chop until it resembles coarse mince.
Combine chopped pork, pork mince, onion, garlic, parsley, lemon juice, and seasoning in a bowl.
Knead the pork mixture by hand until smooth and evenly combined.
Divide into six portions and mould each around a cube of feta to form ovals.
Fry the sheftalia in oil over medium heat for 15-20 minutes until golden and cooked.
Sauté olives, chillies, and red onion in the pan until softened, then finish with lemon juice.
Mix cucumber, tomato, red onion, parsley, oil, vinegar, feta, olives, and oregano for the salad.
Serve three sheftalia per plate with salad and a portion of hummus topped with paprika.