Roasted Cabbage Salad with Peanut-Ginger Vinaigrette & Crunchy Maple-Sesame Chickpeas

1. Preheat the oven to 425°F.
2. Add the chopped cabbage to a sheet pan, then add 3 tbsp olive oil, 1 tsp salt, and 3/4 tsp pepper. Toss to combine then place it in the oven for 30-35 minutes, tossing halfway.
3. Pat the rinsed and drained chickpeas dry. Add the chickpeas to a separate sheet pan and place them in the oven for 20 minutes.
4. While the chickpeas roast, mix together 2 tbsp maple syrup, 1/2 tbsp olive oil, and 1/2 tsp salt in a medium bowl. Remove the chickpeas from the oven after 20 minutes, then add the maple syrup mixture and toss to coat. Top with the sesame seeds and toss again. Place them back in the oven for 8 minutes, until the syrup is caramelized. Remove, toss to ensure the sesame seeds stick and then allow them to cool completely.
5. While everything roasts, make the dressing. Add 6 tbsp peanuts, 6 tbsp olive oil, 1 tsp sesame oil, 1/4 cup fresh chopped cilantro, 1 tsp fresh grated ginger, 1/2 tsp grated garlic, 1/2 tsp salt, 1/4 tsp pepper, 1/4 cup tamari soy sauce, 3 tbsp maple, 2 tbsp apple cider vinegar, 1 tbsp lime juice, and 1/2 tbsp red pepper flakes to a bowl or jar and mix well to combine.
6. Next, add the matchstick carrots to the cabbage pan and toss.
7. Add the roasted cabbage to a bowl, then add a couple spoonfuls of the dressing, then the crunchy chickpeas and a bit more dressing. Top with the scallions before serving.