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Preheat oven to 425F. Place the rinsed chickpeas on a clean kitchen towel and pat them dry. Place the chickpeas on a baking sheet with 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp oil and a generous pinch of salt. Toss to evenly coat then spread out in a single even layer on the tray. Place in the oven to bake for 30 minutes, tossing half way.
Add your cubed sweet potatoes directly to a sheet pan and top with the cornstarch and remaining paprika, garlic powder, onion powder and salt. Drizzle 1 ½ tbsp oil on top then toss to evenly coat and spread the potatoes out on the tray into an even layer cut side down, giving space between the potatoes for roasting.
Place the potatoes in the oven for 30-35 minutes, making sure to flip the potatoes every 10 minutes to help them evenly roast.
Add all of the cilantro jalapeno dressing ingredients along with a generous pinch of salt to a blender cup and blend until smooth.
Place your shredded cabbage in a large mixing bowl and top with half the blended dressing. Toss the cabbage together and add additional dressing as desired until fully coated then set aside.
When ready to assemble, serve a portion of the cabbage topped with the sweet potato and chickpeas then enjoy.