Strain the brine from two cans of young jackfruit. Thinly slice each triangle lengthways and pop them in a large bowl.
Add the chickpeas and the remaining shawarma "meat" ingredients and stir to combine. Cover with a clean cloth or cling film and refrigerate for at least 2 hours or overnight.
Preheat oven to 190 degrees C (375 degrees F).
While the oven is heating, remove the marinated jackfruit from the fridge and spread it out over a roasting pan or tray.
Place the tray in the oven and roast for 35-40 minutes or until some of the jackfruit edges are slightly charred. Remove from the oven when roasted.
While the jackfruit is roasting, add the lemon tahini sauce ingredients to a blender and blend until smooth. Add more water if needed to thin out. Transfer to a jar.
To serve the vegan shawarma, warm a pita gently on a dry pan over medium heat for a minute or two, turning halfway through. Remove from the heat and lay the pita on a plate or board and smear with a good dollop of hummus. Add the sliced lettuce and tomato followed by a good handful of the roast jackfruit and chickpea mixture. Add pickles - if you're adding them - and drizzle with a little lemon tahini sauce.
Fold the bottom of the pita up and then roll from the side to make a wrap. Grab and napkin and dig in!
The nutritional breakdown is for the jackfruit and chickpea shawarma mix only as flatbreads vary so much in size and calories. You can also choose your fillings as you like or simply serve with rice. Assuming 6 servings.