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Drain and rinse the chickpeas.
Toss the chickpeas with 3 tablespoons of olive oil and season with kosher salt and fresh cracked black pepper.
Roast the chickpeas at 400°F for 20-25 minutes, until crispy.
Slice the cabbage into thin strips.
Toss the cabbage with the ground coriander, red pepper flakes, and a pinch of salt and pepper.
Roast the cabbage at 400°F for 20-25 minutes, until caramelized and tender.
Make the dressing by whisking together the tahini, yogurt, 1 tablespoon olive oil, apple cider vinegar, maple syrup, and grated garlic. Season with salt and add 2 tablespoons of cold water to thin the dressing to your desired consistency.
Assemble the salad by combining the roasted cabbage, crispy chickpeas, and sliced fennel. Drizzle the yogurt-tahini dressing over the top and garnish with the reserved fennel fronds.