Prep the chickpeas. Rinse canned chickpeas under cold water and pat them mostly dry with a towel — removing excess moisture helps the dressing cling and keeps the salad crisp.

Build the base. In a large bowl combine the chickpeas, shredded carrots, diced red pepper, sliced red cabbage, and chopped green onions. Toss lightly to combine.

Make the dressing. Whisk tahini (or peanut butter), soy sauce/tamari, lime juice, honey or maple, red pepper flakes, sesame oil, and minced garlic in a small bowl until smooth. Add a teaspoon or two of water if you need to loosen it.

Dress the salad. Drizzle the dressing over the vegetables and chickpeas and toss gently until everything is evenly coated. Taste and adjust: more lime for brightness, more honey for sweetness, or an extra splash of soy for salt.

Finish & serve. Sprinkle with chopped peanuts, cilantro (or parsley), and sesame seeds. Serve chilled or at room temperature.