Prepare three small bowls and spoon hummus, tzatziki, and olives/pickles into separate bowls; drizzle hummus with 1 teaspoon olive oil and sprinkle smoked paprika.
Wash and dry all vegetables thoroughly; trim ends and cut carrots and peppers into uniform 3-inch sticks, halve mini cucumbers lengthwise.
If using roasted chickpeas or roasted red peppers, warm them in a 350°F oven for 8-10 minutes until edges brown and crisp; transfer to a small bowl.
Arrange dips in a triangle near the center of the board or sheet pan; place vegetables in grouped sections radiating outward by color and shape.
Tuck smaller items (cherry tomatoes, radishes, olives) into gaps to fill space; scatter roasted chickpeas for texture contrast and sprinkle feta cubes in an accessible cluster.
Chill the assembled platter on ice for up to 30 minutes before serving for buffet service; keep remaining cut vegetables refrigerated in a shallow airtight container lined with paper towel.
