Begin by opening a can of chickpeas and draining them thoroughly in a colander. Rinse under cold water to remove excess sodium and dry with a clean towel.

In a large mixing bowl, combine the rinsed chickpeas, shredded carrots, diced red bell pepper, finely sliced red cabbage, and chopped green onions. Toss gently.

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

Drizzle the dressing over the salad mixture. Fold the salad and dressing together gently.

Sprinkle chopped peanuts, fresh cilantro, and sesame seeds on top. Lightly toss the salad again.

Serve immediately or chill in the fridge for about 15 minutes to enhance flavors.