Step 1

Evenly stagger two racks in the oven and preheat to 400°F.

Step 2

Scatter the cabbage on one lined baking sheet and the chickpeas on another. Drizzle the cabbage with olive oil and season with salt and pepper. Drizzle the chickpeas with olive oil, season with salt and dot with the harissa paste. Mix to combine.

Step 3

Add both sheet pans to the oven. Roast the cabbage for 18-22 minutes or until browning on the edges. Roast the chickpeas for 22-25 minutes or until crisp.

Step 4

While those are in the oven, prepare the dressing. Add the sliced red onion and grated garlic to a medium bowl.

Step 5

Place a small sauté pan over medium heat and add 3 tablespoons of olive oil. Add in the sesame seeds and toast for 1-2 minutes or until fragrant. Add in the coriander, red pepper flakes and a large pinch of salt and cook another 2-3 minutes, or until the sesame seeds are golden brown.

Step 6

Reduce the heat to low and add the vinegar and honey, stirring to combine for just a few minutes, until the honey is fully dissolved into the vinegar.

Step 7

Pour this over the red onions and garlic. Stir to coat the red onions in the sesame sauce. Let sit until the cabbage is out of the oven. You'll begin to see the onions turn into a beautiful, bright pink. Taste and season as needed.

Step 8

When the cabbage and chickpeas are out of the oven, combine them on one sheet pan. Pour the red onion dressing over them both and toss everything together.

Step 9

To serve, add a swipe of labneh to each slice of bread and pile the salad on top. Or just serve on its own!