In a large mixing bowl, add a can of drained and rinsed chickpeas along with diced red bell pepper, shredded carrots, finely chopped purple cabbage, and sliced cucumber. Toss in a handful of fresh cilantro and sliced green onions, and sprinkle with roasted peanuts for crunch. Mix gently to combine.

In a separate small bowl, whisk together creamy peanut butter, soy sauce, fresh lime juice, honey or maple syrup, sesame oil, rice vinegar, grated ginger, minced garlic, and optional chili flakes. Blend until smooth.

Gradually add warm water to the dressing mixture, whisking continuously until you reach your desired consistency.

Pour the creamy peanut dressing over the salad ingredients in the mixing bowl. Toss everything together gently.

Transfer the tossed salad to a serving bowl and enjoy immediately or store the salad and dressing components separately in airtight containers in the refrigerator.