Preheat the oven to 400°F (200°C).

Toss drained and dried chickpeas with olive oil, ground cumin, coriander, garlic powder, and salt in a bowl.

Spread chickpeas and quartered orange bell pepper on a baking sheet and bake for about 30 minutes, stirring halfway.

Chop escarole, green cabbage, red cabbage, parsley, and red onion, and combine in a large mixing bowl.

Chop roasted bell pepper into bite-sized pieces and mix into the bowl with the chopped veggies.

Whisk together tahini, water, lemon juice, garlic powder, salt, and maple syrup until smooth.

Drizzle half of the tahini dressing over the salad, toss gently to combine, and top with crispy chickpeas.