Drain and rinse the chickpeas under cold water. Pat them dry thoroughly with a kitchen towel.

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

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

Pour the dressing over the salad mixture and toss gently to coat evenly.

Sprinkle optional toppings over the salad and toss once more to incorporate gently.

Serve the salad chilled or at room temperature.