Take your cabbage and remove any outer leaves that are wilted or bruised. Wash it well, and slice it in half. Cut each half into wedges, making sure each wedge has some of the core.

Preheat the oven to 400°F (205° C). Use a baking sheet large enough to hold all of the cabbage wedges.

In a small bowl, mix together the olive oil, salt, and your spice blend of choice. Brush both sides of each cabbage wedge with the seasoned oil, and place them on the baking sheet with one oiled side facing down.

Bake for about 30 minutes. Remove the baking sheet from the oven, remove the parchment, and increase the oven temperature to 425° F (218° C). Flip the cabbage wedges and return them to the oven for about 10 minutes or longer, until the outside is caramelized and the inside is very soft and tender.

If using canned chickpeas, drain and rinse them. Heat a medium skillet over medium heat, and add 1 teaspoon of the oil. Once the oil is hot, add the chickpeas and toss well to coat. Cook for about 5 to 6 minutes, stirring occasionally.

Add the sliced garlic and the remaining teaspoon of oil. Toss well, and continue cooking for another 2 to 3 minutes, until the garlic is golden and crispy. Add the salt and Aleppo pepper flakes, and toss well. Remove from heat and immediately add the lemon zest.

Add the tahini, lemon juice, garlic, salt, Dijon mustard, and a few tablespoons of water to a bowl. Mix well until you have a smooth, creamy tahini sauce.

Finely chop the jalapeño, red onion or shallot, and herbs. Add them to a bowl with the salt, pepper, lemon juice, and red wine vinegar. Toss well to combine.

To serve, spread the tahini sauce on a serving platter and top with the caramelized cabbage. Add the crispy chickpeas and garlic, and then the gremolata. Garnish with sesame seeds or pumpkin seeds for extra crunch.