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Heat olive oil in a small saucepan over medium-low. Sauté garlic and jalapeño until golden (2–3 min), then cool slightly.
Transfer the garlic, pepper, and oil to a blender cup along with roasted red pepper, sun-dried tomatoes, pecans, vinegar, paprika, parsley, and ½ tsp salt then blend until mostly smooth. Adjust seasoning as desired.
Mash chickpeas in a large bowl. Stir in bell pepper, onion, sun-dried tomatoes, jalapeño, and half the romesco sauce. Add more sauce as desired, a spoonful at a time, until the mixture holds together.
Spread cream cheese on bread, layer with chickpea salad, roasted cabbage, and marinated onions. Top with another slice of bread and enjoy!