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Preheat your oven to 425°F (220°C).
Spread the chopped cabbage on a baking tray. Drizzle with olive oil and sesame oil, season with salt and pepper, then toss well. Roast for 30–35 minutes, stirring once halfway through, until the edges are deeply golden and lightly charred.
Pat the chickpeas completely dry. Spread them on a second baking tray and roast for 20 minutes. Remove from the oven, toss with honey, olive oil, salt, and sesame seeds, then return to the oven for 8 minutes until sticky and caramelized. Let them cool so they become crisp.
While the vegetables are roasting, prepare the dressing. Combine the peanuts, olive oil, sesame oil, cilantro, ginger, garlic, salt, tamari, honey, rice vinegar, and red pepper flakes in a bowl or jar. Stir or shake until everything is well mixed.
Add the carrots, arugula, and cilantro to the warm roasted cabbage and toss gently.
Transfer the salad to a serving bowl, top with the crispy honey sesame chickpeas, drizzle generously with the peanut dressing, and serve immediately.