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Preheat the oven to 425.
Add the cabbage to a sheet pan, then add the olive oil, salt and pepper. Toss to combine then place it in the oven for 30-35 minutes, tossing halfway.
Pat the chickpeas dry. Add the chickpeas to a separate sheet pan and place them in the oven for 20 minutes.
While the chickpeas roast, mix together the maple syrup, olive oil and salt in a medium bowl. Remove them from the oven, then add the maple syrup mixture and toss to coat. Top with the 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.
While everything roasts, make the dressing. Add everything to a bowl or jar and mix well to combine.
Next, add the carrots to the cabbage pan and toss.
Add the cabbage to a bowl, then add a couple spoonfuls of the dressing, then the chickpeas and a bit more dressing. Top with the scallions.