Drain and rinse the chickpeas under cold water in a colander and pat them dry.

In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, red cabbage, and green onions.

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

Pour the dressing over the salad mixture and toss gently until coated.

Sprinkle chopped peanuts and cilantro over the salad, add sesame seeds if desired, and lightly toss again.

Serve immediately or chill in the refrigerator for about 15 minutes before serving.