In a large bowl, combine drained chickpeas, diced red bell pepper, cucumber, shredded carrots, red cabbage, green onions, fresh cilantro, and peanuts. Toss to mix.

In a small bowl, whisk together soy sauce, lime juice, honey or maple syrup, sesame oil, minced ginger, and garlic until smooth.

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

Let the salad rest for 5 minutes at room temperature.

Serve immediately or refrigerate for up to an hour before serving.