Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas

1 Preheat the oven to 425°F.
2 Cut the cabbage into 6–8 wedges, keeping a little of the core attached so they hold together. Place on a sheet pan cut side down.
3 In a medium bowl, toss the chickpeas with 1 tablespoon of the olive oil and a generous pinch of salt and pepper. Spread them on the sheet pan alongside the cabbage.
4 Using a pastry brush, coat the cabbage wedges all over with the remaining 2 tablespoons olive oil and season with salt and pepper.
5 Roast for 25 minutes.
6 Meanwhile, whisk together the miso, honey or maple syrup, rice vinegar, soy sauce, sesame oil, and warm water until smooth.
7 Remove the sheet pan from the oven. Flip the cabbage wedges and shake the chickpeas. Then, brush the cabbage wedges generously with the miso glaze (cabbage only, not the chickpeas) and roast another 10–15 minutes, until the cabbage is deeply golden at the edges and completely tender and the chickpeas are crunchy. For extra color, broil 1–2 minutes at the end.
8 Spread 1/4 cup labneh onto each of 4 plates. Top with a cabbage wedge and a handful of crispy chickpeas, then drizzle with any remaining miso glaze. Finish with sesame seeds, scallions, cilantro, chili crisp, and/or a squeeze of lime.