Start by draining and rinsing one can of chickpeas under cold water. Use a clean kitchen towel to dry them thoroughly.

In a large mixing bowl, combine the dried chickpeas with shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently toss together.

In a separate bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.

Pour the dressing over your vegetable and chickpea mixture. Toss gently to coat all ingredients evenly.

Sprinkle chopped peanuts, fresh cilantro, and sesame seeds over the top of the salad. Toss lightly to integrate toppings.

Serve immediately at room temperature or let chill in the refrigerator for about 15 minutes to meld flavors.