Preheat the oven to 425°F. Cut the cabbage into 6–8 sturdy wedges, leaving a little of the core attached so the pieces hold together. Arrange them cut side down on a large sheet pan.

2. Season the Chickpeas

Place the dried chickpeas in a medium bowl. Toss with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Spread them on the sheet pan alongside the cabbage, leaving space between the ingredients as much as possible.

3. Oil the Cabbage

Brush the cabbage wedges with the remaining 2 tablespoons of olive oil, coating all sides. Season with salt and pepper.

4. Roast Until Golden

Roast the cabbage and chickpeas for 25 minutes.

5. Mix the Miso Glaze

While everything roasts, whisk together the white miso, honey or maple syrup, rice vinegar, soy sauce, sesame oil, and warm water until smooth.

6. Glaze and Finish Roasting

Remove the sheet pan from the oven. Flip the cabbage wedges and shake the chickpeas to help them brown evenly.

Brush the cabbage generously with the miso glaze, keeping the glaze off the chickpeas so they can crisp up. Return the pan to the oven and roast for another 10–15 minutes, until the cabbage is deeply golden at the edges and tender all the way through and the chickpeas are crunchy.

For extra color, broil for 1–2 minutes at the end, watching closely to prevent burning. If the cabbage finishes before the chickpeas, transfer it to serving plates and let the chickpeas roast a little longer.

7. Assemble and Serve

Spread about ¼ cup of labneh onto each of four plates. Add a cabbage wedge and a handful of crispy chickpeas to each plate.

Drizzle with any remaining miso glaze, then finish with toasted sesame seeds, scallions, cilantro, chili crisp, and a squeeze of lime. Use your favorite toppings or let everyone customize their own plate.