Drain and rinse chickpeas under cold water in a colander and let them sit to ensure they are thoroughly drained.

In a large mixing bowl, combine drained chickpeas, shredded carrots, diced red bell pepper, sliced red cabbage, and chopped green onions. Gently stir to mix.

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

Pour the dressing over the salad mixture and gently toss to ensure all ingredients are well-coated.

Chop peanuts and cilantro; measure sesame seeds. These toppings will enhance texture and flavor.

Transfer salad to a serving dish and top with peanuts, cilantro, and sesame seeds. Serve immediately.