Preheat oven to 425.
Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P, chili powder, cumin, smoked paprika + Italian seasoning.
In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P.
Drizzle that on your pan + stir.
Roast for 30-40 minutes, tossing halfway through.
Serve warm atop some arugula + with some quinoa.
