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Preheat the oven to 425.
Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 3-4 minutes. The wedges should be browned. Flip the cabbage so the wedges are facing up. Add the broth to the skillet, then cover and place the skillet in the oven for 25-30 minutes. Remove the cover and place it back in the oven for another 10 minutes, until the cabbage is tender and the liquid is evaporated.
Make the chickpeas. Add the chickpeas to a sheet pan, then sry roast them for 10 minutes. Remove them from the oven and add the oil, salt, oregano and garlic. Toss to coat then place them back in the oven for 8 minutes.
While everything roasts, make the dressing. Add all of the ingredients to a bowl and whisk to combine.
Plate the cabbage, then top with the dressing, chickpeas, parsley, onion and Parmesan.
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