Prep: Preheat oven to 450°F. Wash and dry all the produce. Drain and rinse chickpeas. Cut the cherry tomatoes in half and place in a medium saucepan. Place the cashews in another saucepan and cover with water. Zest and juice the lemon, place the zest in the saucepan with tomatoes and set the juice aside. Finely mince both the chives and garlic, separately. Wipe any excess dirt from the mushrooms, thinly slice and place in a large bowl.
Combine the mushrooms with 1 tablespoon of olive oil, 1 teaspoon salt, 1 teaspoon black pepper and ½ of the spice pack. Mix so that the spices are evenly dispersed. Spread onto a baking sheet with aluminum foil as an even layer and bake for 30-35 minutes. In another medium bowl, combine chickpeas, ½ tablespoon of olive oil, 1 teaspoon salt, 1 teaspoon of black pepper and the other half of the spice pack. Spread onto another baking sheet lined with aluminum foil as an even layer and bake for 30-35 minutes, stirring occasionally to create even browning (these are done at the same time as the mushrooms).
While the mushrooms and chickpeas are baking, make the quick tomato chutney. Add red wine vinegar and brown sugar to the saucepan containing tomatoes and lemon zest. Set the mixture over medium-high heat. Once it reaches a boil, turn down to a gentle simmer. Cover and cook for 30 minutes.
While the tomato chutney is cooking, bring the cashews to a boil and simmer for 20 minutes. Once they are done, strain and pour into a blender. Combine cashews with lemon juice, 2 tablespoons of water, Dijon mustard, garlic, ½ teaspoon salt, ½ teaspoon black pepper and remaining ½ tablespoon olive oil. Blend until smooth. Adjust seasoning to your personal preference. Pour into a small bowl and fold in minced chives. Set aside.
Assemble your BLT! On one tortilla, spread cashew aioli, a layer of tomato chutney, roasted chickpeas, and followed by a cup of combined arugula and cabbage. Finally, add the Shiitake bacon on top of the arugula and fold the tortilla, burrito – style.