ROASTED CABBAGE SALAD WITH PEANUT-GINGER VINAIGRETTE & CRUNCHY MAPLE-SESAME CHICKPEAS!

1. Preheat the oven to 425°F (220°C). 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 through. 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 initially, 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 1 tbsp 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 syrup, 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 and serve.