Step 1: Prepare your salad vegetables. Rinse and thoroughly drain the canned chickpeas. Thinly slice the red cabbage, shred the carrots, dice the red bell pepper, and finely chop the fresh cilantro and green onions. Combine all of these prepared ingredients in a large mixing bowl.
Step 2: Whisk together the peanut dressing. In a separate small bowl, combine the creamy peanut butter, soy sauce (or tamari), maple syrup, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk these ingredients vigorously until the dressing is smooth and well combined. If the dressing appears too thick, add warm water one tablespoon at a time until it reaches your desired pourable consistency. Taste the dressing and adjust seasonings as needed to suit your preference.
Step 3: Combine and toss the salad. Pour the prepared peanut dressing over the mixed vegetables and chickpeas in the large bowl. Using tongs or two large spoons, gently toss all the ingredients together, ensuring that every piece of vegetable and every chickpea is evenly coated with the rich dressing.
Step 4: Allow flavors to meld (optional but recommended). For an enhanced flavor profile, cover the mixing bowl and place the salad in the refrigerator for at least 15-20 minutes before serving. This resting period allows the dressing to deeply infuse into the ingredients, creating a more cohesive and delicious taste.
Step 5: Add final touches and serve. Before serving, generously sprinkle the salad with chopped roasted peanuts to add an extra layer of crunch and a nutty flavor. Optionally, you may also add a dash of toasted sesame seeds for an improved presentation and an additional textural element. Serve the salad immediately and enjoy your flavorful creation!